Colourful protein-packed cabbage salad

A fresh new way to enjoy leftover chicken or turkey!

This flavourful recipe doesn’t take long to prepare and you can make it even faster by whipping up the dressing a day ahead. Massaging the cabbage with a bit of salt then draining it is a great way to soften the leaves and make them both easier to chew and more digestible. Hot tip: an optional super speedy dressing that is equally tasty on this salad is to mix 1/4 cup (60 mL) of sweet chili sauce with 1 tablespoon (15 mL) of soy sauce and 1 tablespoon (15 mL) of water.

Ingredients

  • 5 cups (1.25 L) (about 1/2 medium head) of green cabbage, cut into 1/2 inch pieces
  • 1 teaspoon (5 mL) kosher salt
  • 1 teaspoon (5 mL) finely grated lime zest
  • 1 tablespoon (15 mL) freshly squeezed lime juice
  • 1 tablespoon (15 mL) unseasoned rice vinegar
  • 1/2 teaspoon (2.5 mL) sriracha (or to taste)
  • 1 tablespoon (15 mL) soy sauce (or tamari, for a gluten-free version)
  • 1 teaspoon (15 mL) maple syrup
  • 2 tablespoons (30 mL) canola oil
  • 2 celery stalks, thinly sliced
  • 2 green onions (green parts only), thinly sliced
  • 1/2 sweet red pepper, slivered
  • 1 cup (250 mL) cilantro leaves, chopped
  • 1 cup (250 mL) cooked chicken or turkey, shredded
  • 1/3 cup (90 mL) coarsely chopped salted, roasted peanuts (optional)
  • 1 teaspoon (5 mL) black sesame seeds

Method

  • Put sliced cabbage and salt in a large bowl. Toss repeatedly for 2 minutes with your hands, massaging salt into cabbage to wilt it. Let sit while you prepare the dressing.
  • Put lime zest and juice, rice vinegar, sriracha, soy sauce, maple syrup and canola oil in a jar with a tight lid. Cover and shake well to blend. Taste and adjust maple syrup, soy sauce or rice vinegar to suit your preferences.
  • Put salted cabbage in a colander and rinse briefly with lukewarm water. Shake colander repeatedly to remove excess moisture from cabbage.
  • Transfer cabbage to a clean large bowl. Add celery, green onions, red pepper, cilantro and chicken or turkey to the cabbage and toss to combine.
  • Shake dressing to combine again then drizzle over cabbage mixture.
  • Top with peanuts and sesame seeds and serve immediately.

Serves 3 – 4.

About Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.
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