Introduction
Embark on a flavorful journey with this vibrant shredded chicken salad, enhanced by a creamy peanut dressing that perfectly blends savory and spicy elements. This salad is not only refreshing but also packed with nutrients, making it a great choice for lunch or a light dinner.
Detailed Ingredients with measures
For the Salad:
3–4 cups cooked shredded chicken
1 head of green cabbage (3–4 cups shredded)
1–2 large carrots (2 cups grated)
1 green papaya or mango (1–2 cups grated) (optional)
1 cup fresh cilantro, chopped
1/2 cup peanuts, chopped
1/2 cup green onions, sliced
3–4 red serrano peppers, sliced
Salt and lime juice to taste
For the Peanut Dressing:
1/2 cup peanut butter
1/3 cup low sodium soy sauce
1/3 cup sesame oil (toasted or dark)
1/4 cup rice vinegar
2 tablespoons sambal oelek (sriracha works, too)
2 tablespoons sugar
A small knob of fresh ginger, peeled
A clove of fresh garlic, peeled
1/4 cup water to thin to desired consistency
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 0 minutes
Total Time: 20 minutes
Yield: Serves 4-6 people
Detailed Directions and Instructions
Prepare the Salad
– Begin by chopping the green cabbage into thin slices until you have about 3–4 cups of shredded cabbage.
– Grate 1–2 large carrots to yield approximately 2 cups of grated carrots.
– If using, peel the green papaya or mango and grate it to obtain about 1–2 cups.
– Chop the fresh cilantro finely.
– Slice the green onions and the red serrano peppers thinly.
– In a large bowl, combine all the prepared ingredients with 3–4 cups of cooked shredded chicken.
Prepare the Peanut Dressing
– In a food processor or blender, add 1/2 cup of peanut butter, 1/3 cup of low sodium soy sauce, 1/3 cup of sesame oil (toasted or dark), 1/4 cup of rice vinegar, 2 tablespoons of sambal oelek (or sriracha), 2 tablespoons of sugar, a small knob of peeled fresh ginger, and one peeled garlic clove.
– Blend the mixture until smooth.
– Gradually add 1/4 cup of water to the mixture to achieve your desired dressing consistency.
Assemble the Salad
– Drizzle the peanut dressing generously over the salad mixture.
– Toss the salad well to ensure that all ingredients are evenly coated with the dressing.
– Season the salad with salt and lime juice to taste.
– Serve the salad chilled for a refreshing dish.
Notes
Measuring Ingredients
– Ensure accurate measurement of vegetables to maintain the balance of flavors.
Peanut Dressing Adjustments
– If you prefer a spicier dressing, increase the amount of sambal oelek or add more red serrano peppers.
Alternative Ingredients
– Feel free to substitute the cilantro for parsley or omit it if preferred. Similarly, you can use cashew butter instead of peanut butter for a different flavor.
Storage Instructions
– This salad is best served fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate until ready to serve for optimal freshness.
Cook techniques
Chopping
To achieve uniform pieces, use a sharp knife to chop the green cabbage into thin slices. This ensures even distribution in the salad.
Grating
For the carrots and optional green papaya or mango, use a box grater or a food processor with a grating attachment. This creates fine shreds that blend well with the salad ingredients.
Chopping Fresh Herbs
Gather fresh cilantro and chop it finely with a knife to release its aromatic oils, enhancing the salad’s flavor profile.
Slicing
Use a sharp knife to slice green onions and red serrano peppers. Aim for even slices for consistent flavor and presentation.
Blending
Combine the ingredients for the peanut dressing in a food processor or blender. Blend until smooth, ensuring all components are well mixed.
Adjusting Consistency
To achieve the desired thickness for the peanut dressing, gradually add water while blending until the mixture reaches your preferred consistency.
Tossing
Once the dressing is prepared, drizzle it over the salad mixture. Use large utensils to toss the salad gently, ensuring all ingredients are coated without bruising them.
Seasoning
Taste the salad before serving and adjust the seasoning with salt and lime juice to enhance the flavors.
FAQ
Can I use different proteins in the salad?
Yes, you can substitute the shredded chicken with other proteins such as tofu, shrimp, or beef according to your preference.
Is the peanut dressing vegan?
Yes, the peanut dressing can be considered vegan, as it contains no animal products.
How can I store the salad for later use?
Store the salad and dressing separately in airtight containers in the refrigerator for up to 3 days to maintain freshness.
Can I make the salad ahead of time?
You can prepare the salad ingredients in advance, but it’s best to add the dressing just before serving to keep the salad crisp.
What can I substitute for sambal oelek?
If you don’t have sambal oelek, you can use sriracha or another hot sauce of your choice for similar heat and flavor.
What if I don’t have fresh ginger?
If fresh ginger is unavailable, you can use ground ginger as a substitute, but start with a smaller amount since the flavor can be more concentrated.
Conclusion
This vibrant salad combines the richness of shredded chicken with the crunch of fresh vegetables and the delightful creaminess of peanut dressing. The balance of flavors and textures makes it a satisfying dish perfect for any occasion. The use of herbs and spices adds depth, while lime juice provides a refreshing finish. Enjoy this salad as a standalone meal or as a side to your favorite Asian-inspired dishes.
More recipes suggestions and combination
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