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