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Recipe

Chicken Cabbage Salad with Basil, Cilantro, and Cashews

By Lynne Curry June/July 2018 Issue

Servings: 4

Fresh, colorful, and a little crunchy from the cabbage and cashews, this cool salad is perfect on a hot summer night.

Ingredients

  • 3 Tbs. seasoned rice vinegar
  • 1 Tbs. plus 2 tsp. fish sauce
  • 2 medium cloves garlic, minced
  • 1/8 tsp. crushed red pepper flakes
  • 4 cups very thinly sliced purple cabbage (about 1/2 small head)
  • 3 cups shredded cooked chicken (store-bought rotisserie works well)
  • 1 bunch scallions, thinly sliced
  • 1/2 cup chopped fresh basil
  • 1/2 cup chopped fresh cilantro
  • Flaky sea salt
  • 1/2 cup roasted salted cashew halves
  • Lime wedges, for serving

Nutritional Information

  • Calories (kcal) : 300
  • Fat Calories (kcal): 110
  • Fat (g): 12
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 90
  • Sodium (mg): 740
  • Carbohydrates (g): 13
  • Fiber (g): 3
  • Sugar (g): 4
  • Protein (g): 37

Preparation

  • In a small bowl, whisk the vinegar and fish sauce with 2 Tbs. water. Add the garlic and pepper flakes, and set aside.
  • In a large bowl, toss the cabbage, chicken, scallions, basil, and cilantro with the dressing. Season to taste with salt. Serve topped with the cashews and the lime wedges on the side.
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Reviews (2 reviews)

  • moebears | 06/03/2018

    Yum and easy. Packed it for a beach day...perfect light and refreshing lunch for the beach!

  • samina | 06/02/2018

    Delicious summer evening recipe with Asian flavor. I used rotisserie chicken, and made it exactly as directed. Used up the leftovers for tonight's dinner. Saved this one for future use.

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