Description
Chicken Salad slaw is the Cinderella of salads. It starts with humble ingredients – chicken, cabbage, carrots – and with a wave of a dressing wand, it turns into a dish fit for royalty. And just like Cinderella, this salad doesn’t turn into a pumpkin at midnight.
Ingredients
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- 1/3 cup lime juice, plus lime wedges, to serve
- 3 1/2 tablespoons fish sauce
- 1 1/2 teaspoons white sugar or monkfruit sugar substitute
- 2 medium garlic cloves, finely grated
- 1 small red onion, chopped
- 3 cups shredded cooked chicken
- 1/2 medium head green or red cabbage (14 ounces), cored and shredded (about 4 cups)
- 4 medium carrots, peeled and shredded on the large holes of a box grater (about 2 cups)
- 3 medium jalapeño chilies, stemmed, halved lengthwise and thinly sliced
- 1 cup lightly packed fresh basil, torn
- 1 cup lightly packed fresh cilantro leaves and tender stems, roughly chopped
- 1 1/2 cups roasted, salted peanuts, roughly chopped
- (optional) other chopped vegetables like snap peas, cucumbers, sprouts, etc.
Instructions
- In a small bowl, stir together the lime juice, fish sauce, sugar (or monkfruit) and garlic, until the sugar dissolves. Add the onion and let stand for 10 minutes, stirring occasionally.
- In a large bowl, toss together the chicken, cabbage, carrots, peppers, and any other chopped vegetables you desire. Pour on the red onion–dressing mixture and toss. Toss in half of the peanuts, then transfer to a serving bowl. Sprinkle with the remaining peanuts and top with basil and cilantro. Serve with extra lime wedges on the side.
- Prep Time: 15 minutes
- Category: recipe
- Cuisine: Asian