Thai style cabbage salad with chicken
Ingredients
- 700 g chicken fillet
- Salt, to taste
- 1 kg white cabbage
- 2 carrots
- 1 bunch coriander
- ½ bunch chives
- 75 g peanuts
- 1 clove garlic
- 20 g ginger, fresh
- 120 g Peanut Butter
- 5-6 tbsp Sesame Oil
- 5-6 tbsp Soy Sauce
- 4 tbsp Rice Vinegar
- 2 tbsp Sriracha Sauce, or other hot sauce
- 2 tbsp Sugar
- 5-8 tbsp Water
- hot peppers, to taste
Utensils
- pan
- plate
- knife
- cutting board
- peeler
- grater
- bowl
- blender
- beater
Instructions
- Cook the chicken fillet in boiling salted water for 15-20 minutes until tender.
- Remove the meat, place on a plate and leave to cool.
- Use your hands to separate the chicken into fibers.
- Chop the cabbage with a knife.
- Peel the carrots and coarsely grate.
- Finely chop the cilantro and chives.
- Chop the peanuts into pieces.
- Peel and finely grate the garlic and ginger.
- Garlic, ginger, peanut butter, sesame oil, soy sauce, vinegar, sriracha, sugar and water in Mix well in a mixing bowl.
- Whisk the dressing with the immersion blender until the mixture is smooth.
- Mix the vegetables with the chicken and herbs in a bowl.
- Add the peanuts, dressing and salt and mix well.
- Finely chopped hot peppers can be added to the salad to taste.
- Thai-style cabbage salad makes a great serving as a side dish or as a standalone dish.
Chinese cabbage can also be substituted for white cabbage.
