This salad gets better a day later, after the flavors marinate, so try to save some for leftovers. It can also easily be made into a vegetarian dish by replacing the chicken with tofu.
Ingredients
- 4 cups shredded cabbage
- 1 pound (about 3 cups) cooked, shredded chicken
- 1/2 cup grated carrots
- 1/2 cup chopped fresh cilantro
- 4 green onions, sliced
- 1/2 cup chopped, roasted peanuts
- FOR THE CHILI-LIME DRESSING
- 1 teaspoon hot chili flakes
- 3 tablespoons sugar
- 3 tablespoons lime juice
- 2 1/2 tablespoons low-sodium Asian fish sauce
- 1/4 cup water
Instructions
- In a large bowl, combine cabbage, chicken, carrots, cilantro and green onions.
- In a small bowl, combine hot chili flakes, sugar, lime juice, fish sauce and water; stir until sugar dissolves.
- Before serving, pour dressing over salad and toss to coat. Top with peanuts and serve.
Notes
PER SERVING: 302 cal, 10g fat (5g mono, 3g poly, 2g sat), 65mg chol, 655mg sodium, 22g carb (4g fiber, 12g sugars), 32g protein
