Thai Cabbage Salad with Chicken

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In my ongoing effort to find relatively healthy recipes thatare also wonderfully delicious, I came across this recipe for Thai CabbageSalad with chicken on Snapfood. I’ve always enjoyed Thai in general, and Thai salads inparticular, so I thought I’d give it a try. It turned out great! Full of flavorwith a little bit of spiciness. The original recipe called for cucumbers andred pepper but I omitted them because of personal tastes. I also omitted thepeanuts because my husband doesn’t like them. Even though this has a lot ofingredients it was fairly easy to make (especially if you use a mandoline). Oh,and just save yourself the trouble and buy the pre-shredded carrots.

Salad Ingredients1 small head Red Cabbage, shredded
1 medium head Napa or Green Cabbage, shredded
3 carrots, julienned
1 bunch green onion, sliced thin
1/2 cup tightly packed basil, chopped
1/2 cup tightly packed cilantro, chopped

DressingIngredients
1/2 cup sunflower oil (or vegetable oil)
1/2 cup apple cider vinegar
1/4 cup soy sauce
2 Tbsp, Sesame Oil
4 cloves garlic, minced
1 jalapeno pepper, minced
Zest and Juice of 1 lemon
Zest and Juice of 1 lime
2 Tbsp Sriracha
Chicken Ingredients
2 chicken breasts, diced
1 tsp, turmeric
1 tsp, ground ginger
1 tsp, garlic
1 tsp, salt
1 tsp, cumin
Chop up all your vegetables and mix them well in a large Tupperwarecontainer (makes it easier for mixing as well as storing). Mix the dressingingredients in a small jar or Tupperware and shake to mix and emulsify. Don’tpour over the salad until you are done with the chicken. Mix the spices in asmall bowl and then add the chicken, stirring to cover evenly. Cook over mediumheat while stirring until cooked (about 6-8 minutes). Add the chicken to thevegetables and pour the dressing over it all. Mix well. I put the lid on the Tupperwareand shook it around and that seemed to work well.