Chicken and Cabbage Salad
Recipe by Kelly
Picture by Kelly
Dressing
1/3 cup vinegar
1/4 cup soy sauce
1/4 cup fresh cilantro, chopped
3 tablespoons fresh ginger, minced
4 large garlic cloves, minced
1 tablespoon olive oil
1 cup canned unsalted chicken broth
1 1/2 teaspoons sugar
2 teaspoons minced jalapeƱo chili (optional)
Salad
6-7 cups cups sliced green or red cabbage (or a mixture of the two)
1 1/2 cups grated carrots
1 cup chopped green onions
4 ounces snow peas
2 cooked chicken breasts, shredded or cut into chunks
- In a small bowl, combine all ingredients for dressing. Whisk well.
- In a small saucepan, bring some water to boil. Add the snow peas and cook for about 2 minutes, or until the peas begin to puff out. Remove from heat and drain. Trim and cut in half.
- In a large bowl, combine cabbage, carrots, onions, peas and chicken. Pour dressing over the salad and toss to combine. Serve immediately or chilled, up to 6 hours later.
2 comments:
This is beautiful! You two are so creative and talented!
This salad is really good. It is perfect for a light summer meal.
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