I bought the most beautiful Savoy Cabbage last weekend at the farmer’s market, and I knew exactly what I wanted to make with it. This chinese chicken salad is my go to recipe whenever I see a savoy or napa cabbage that I cannot resist (which is almost every time I see one).
Of course, its gigantic, so I still have some roasted and sautéed cabbage that needs to be made. Maybe a soup. I haven’t decided yet. Ask me tomorrow, because its reaching the end of its life cycle.
CHINESE CHICKEN SALAD
- 1/4 head savoy or napa cabbage
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- 2 carrots, peeled and diced
- 3 T. chopped cilantro
- 1 chicken breast, chopped into bite size pieces
- optional- diced scallions, toasted sesame seeds, toasted sliced almonds- be creative with what you have!
- 1/4 c. rice vinegar
- 3 Tablespoons soy or tamari sauce
- 1 1/2 teaspoons sesame oil
- 1-2 Tablespoons chili or Sriracha sauce
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
Cut your cabbage into quarters- you will only need a quarter for this salad.
Core it, and chop it up into bite size pieces.
Chop up peppers and carrots into bite size pieces. Dice cilantro as well.
Mix in a large bowl.
Toss chicken with salt and pepper and bring 1 T. coconut oil to popping over med-high heat. Stir fry chicken in oil until cooked through. Cool chicken on a plate for 10 minutes before tossing in salad.
While chicken is cooking, mix up dressing in a small bowl.
Toss chicken, salad and dressing in large bowl. Serve chilled. Lasts for a couple of days in the fridge, and is delicious the next day!