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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.
(2 ratings) Read Reviews
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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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