Chicken and Cabbage Salad

For most of my life, I thought I hated cabbage. And then one day I tried these fish tacos with cabbage and realized it wasn't half bad. I actually liked it. A lot. But the thing about cabbage is that there's always way to much in 1 head of cabbage for just one recipe. Since I hate throwing food out, this presents a problem: how do I use all the cabbage in 1 head without making the same dish several times in a row? Here's the solution! A delicious, healthy, easy salad (the only complicated thing you have to do is chop vegetables) with cabbage as the main ingredient. I made this salad as my main course for dinner last night. You could also serve it as a side (perhaps omitting the chicken) and it would make a great dish to share at a potluck.


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 jalapeño 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

1. In a small bowl, combine all ingredients for dressing. Whisk well.
2. 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.
3. 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.