Asian Chicken Salad

Jenifer loves to make this salad with the boys. If there’s time, she’ll throw it together it a few hours ahead of dinner, but she makes sure to add the herbs at the last minute or they lose the wonderful aromatic qualities that they bring to the salad in the first place. Serve more herbs in bowls for everybody to add as they like.

Asian Chicken Salad

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    1 head cabbage, thinly sliced 1 teaspoon sambal chili paste
    4 3-4 ounce packages dried Ramen noodles, seasoning removed, broken into bite- sized pieces 2 pinches sugar
    2 cups diced cooked chicken, such as from Herb-Roasted Chicken 1 1-inch piece ginger, peeled and grated
    1/4 cup hoisin sauce 6 green onions, thinly sliced
    3 tablespoons rice wine vinegar 1/4 cup peanuts, toasted
    3 tablespoons soy sauce Leaves from 1 bunch fresh basil, sliced
    1 tablespoon fish sauce Leaves from 1/2 bunch fresh cilantro, sliced
    2 teaspoons toasted sesame oil Leaves from 1 bunch fresh mint, sliced


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    • 1

      Mix together the cabbage, Ramen noodles, and diced chicken in a large bowl. Hands are welcome.

    • 2

      In a small bowl or jar, mix the hoisin sauce, vinegar, soy sauce, fish sauce, sesame oil, sambal chili, sugar, ginger, and green onions. Pour over the cabbage mixture and toss really well to coat all the ingredients. You can do this a few hours ahead so that the seasoned sauce will moisten the dried noodles.

    • 3

      Just before serving, sprinkle the salad with the peanuts and some of the basil, cilantro, and mint. Have bowls of the herbs on the table so everybody can add what they like.


    From My Family Table: A Passionate Plea for Home Cooking by John Besh/Andrews McMeel Publishing

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