No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Asian Chicken and Cabbage Salad

  • Prep:
  • Total Time:
  • Servings: 4
Asian Chicken and Cabbage Salad

Source: Everyday Food, January/February 2006

Ingredients

  • 3/4 cup coarsely chopped scallions (about 6)
  • 3/4 cup cilantro leaves, plus sprigs for garnish (optional)
  • 1/4 cup cider vinegar
  • 2 teaspoons finely grated peeled fresh ginger
  • 4 teaspoons toasted sesame oil
  • Coarse salt and ground pepper
  • 1 small red cabbage, halved, cored, and shredded (8 cups)
  • 2 cups shredded or coarsely grated carrots (about 4 medium)
  • 12 ounces poached chicken breast or skinless rotisserie chicken meat, shredded (3 1/2 cups)
  • Rice crackers (optional)

Directions

  1. In a blender, combine scallions, cilantro, vinegar, ginger, and sesame oil; blend until smooth. Season generously with salt and pepper. Set dressing aside.

  2. In a large bowl, toss the cabbage, carrots, and chicken with dressing. Divide evenly among plates; garnish with cilantro sprigs, and serve with rice crackers, if desired.

Reviews (3)

  • kmgafill_sbcglobal_net 22 Mar, 2008

    I love this salad but have made a few modifications..
    I use half Napa Cabbage and half Red. Add a handfull of chopped dry roasted UNSALTED peanuts for extra crunch and richness.
    A real low fat winner!

  • kmgafill_sbcglobal_net 22 Mar, 2008

    I love this salad but have made a few modifications..
    I use half Napa Cabbage and half Red. Add a handfull of chopped dry roasted UNSALTED peanuts for extra crunch and richness.
    A real low fat winner!

  • cookingannie93 18 Jan, 2008

    Very yummy and healty. Make sure you slice the cabbage very thin.

Related Topics