Great Easy Recipes for your Farmer's Market Organic Vegetables - Day 3

Asian Chicken and Cabbage Salad 

Recipe from the original source:

1 red jalapeño or Fresno chile with some seeds, chopped

1/3 cup vegetable oil

1/4 cup fresh lime juice

2 tablespoons reduced-sodium soy sauce

2 teaspoons light brown sugar

1 teaspoon fish sauce (such as nam pla or nuoc nam)

1 teaspoon grated peeled ginger

Kosher salt

1/2 small head of red cabbage, thinly sliced (about 5 cups)

2 medium carrots, peeled, shredded

6 scallions, whites and pale greens only, thinly sliced

3 cups shredded rotisserie chicken

1 cup baby spinach, thinly sliced

1/3 cup chopped fresh cilantro

1/4 cup chopped dry-roasted peanuts

1/2 teaspoon toasted sesame seeds

Whisk chile, oil, lime juice, soy sauce, brown sugar, fish sauce, and ginger in a large bowl; season with salt. Add cabbage, carrots, scallions, chicken, spinach, and cilantro; toss to coat. Top with peanuts and sesame seeds.

I started this recipe with the intention to stay faithful to the ingredients. However, I have decided to admit to the world that I may not be capable of following any recipe exactly. My first modification was to add a large handful of chopped mint. I love mint, and I have to say it was an excellent choice. I was out of sesame seeds and carrots. In the spirit of the pandemic and avoiding unnecessary trips to the store, I added green onions instead. I opted for organic, free range chicken in this recipe, but I can say with confidence that it would be just as delicious with tofu or without any additional protein at all.

I did toss the salad with the dressing right before we ate. We did have tons of left overs, but they did not keep as well with the dressing. So, I think when I make it next time, I may only put the dressing on half and then save the rest with the dressing on the side for the next day. I drizzled some olive oil on some French bread slices and put them in the oven at 450 until they browned. Then I topped the bread with avocado pieces that had been sprinkled with a small amount of lemon juice, salt, and red pepper flakes.

Follow the link to the Bon Appetit website and make it a point to try this recipe. Yum!