I'm crazy about this deliciously healthy Red Cabbage and Chicken Asian Salad Recipe with Tangy Cilantro Dressing.
I'm a fan of all types of cruciferous vegetables, but the one cruciferous vegetable I almost always have in my crisper is cabbage, and I especially love sweet red cabbage in salad. So back in 2008 when I spotted a recipe in Cooking New American with red cabbage, chicken, and an Asian dressing with peanut butter and cilantro, of course I wanted to try it. My version of this Red Cabbage and Chicken Asian Salad Recipe with Tangy Cilantro Dressing has turned out to be one of my favorite salads with red cabbage, and I'd happily eat this any time of year.
In the original post I proved how much I loved the salad with this photo, and when I made this recently and decided to update it with better photos, it disappeared just as quickly. There are any number of wonderful variations to this salad that would work. If you're not a cilantro fan, I'd use some thinly sliced green onion in the dressing. I love to make this with leftover rotisserie chicken, but if you don't eat meat, I think you could use all veggies for this and make a delicious salad. The dressing is a slightly-sweetened tangy combination of ginger, garlic, cilantro, peanut butter, lemon juice, peanut oil, and soy sauce. Just imagine what would taste good with that and let your imagination go.
Slice up several cups of red cabbage. (If you have one, I'd use a Mandoline Slicerto get thin slices of cabbage.) Slice the green onions and sugar snap peas (or use a different vegetable if you prefer.) Chop up a few cups of cooked chicken. Buzz together ginger, garlic, chopped cilantro (or green onion), peanut butter, lemon juice, soy sauce (use Gluten-Free Soy Saucefor gluten-free), hot water, and sweetener of your choice to make the dressing.
Toss the chicken pieces with part of the dressing, until all the chicken is well-coated with dressing. Add the red cabbage, sugar snap peas, and sliced green onions and toss, adding more dressing if desired. Then toast the almonds and sprinkle over the finished salad and enjoy!
Red Cabbage and Chicken Asian Salad with Tangy Cilantro Dressing
(Makes 3-4 servings, recipe adapted from Cooking New American.
(You can use other vegetables or vary the proportions of different ingredients based on what you have.)
2 - 3 cups very thinly sliced red cabbage
1 cup diagonally sliced sugar snap peas (carrots or red bell peppers would also be good, or use a combination of veggies)
1/3 cup diagonally sliced green onions (scallions)
2 cups diced cooked chicken (leftover rotisserie chicken is great for this salad)
1/2 tsp. ginger puree or minced fresh ginger
1/2 tsp. garlic puree or minced fresh garlic
1/4 cup finely chopped fresh cilantro (or use sliced green onion if you're not a cilantro fan)
3 T peanut butter (or more, use natural low-sugar peanut butter, or pick the peanut butter with the least amount of sugar)
1 T fresh squeezed lemon juice
2 T peanut oil
3 T soy sauce (low sodium is ok; use Gluten-Free Soy Saucefor gluten-free)
1 T very hot water
1 T sweetener of your choice (Stevia In the Raw Granulated Sweetener, Splenda, sugar, or Agave Nectar)
2-3 T finely chopped fresh cilantro
1/4 cup finely chopped almonds or peanuts
Remove outer leaves from cabbage, cut out core, and cut into thin slices not more than 1/4 inch thick; use a Mandoline Slicer to cut the cabbage if you have one. Cut sugar snap peas (or other vegetables) into thin diagonal slices or matchstick pieces and thinly slice green onions. Chop chicken into pieces about 1 inch square.
Put ginger, garlic, cilantro (or sliced green onion), peanut butter, lemon juice, peanut oil, soy sauce, hot water, and sweetener of your choice in food processor. Pulse about one minute, until ingredients are well combined. Taste to see if you want more peanut butter. (I think this could be done in a blender if you don't have a food processor.)
Put the chopped chicken into a large salad bowl with about half the dressing, then toss until all the chicken is coated with dressing. Add the cabbage, sugar snap peas, and sliced green onions and toss, adding more dressing as desired. Divide salad into individual serving bowls and garnish with chopped cilantro and almonds or peanuts.
South Beach/Low-Carb Suggestions:
For South Beach Diet use low-sugar peanut butter for the dressing. (Peanut butter labeled "natural" is usually low in sugar.) This salad is perfect for Phase One, especially if you use Stevia In the Raw Granulated Sweetener or another approved sweetener to sweeten the dressing. Even made with sugar or Agave Nectar, this still a very low-carb salad because the amount of sugar per serving is really small.
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.
More Yummy Salads with Cilantro:
(Recipes from other bloggers may or may not be South Beach Diet friendly; check ingredients.)
Vegan Tomato Salad with Cucumber, Avocado, Cilantro, and Lime ~ Kalyn's Kitchen
Cucumber Salad with Fresh Pineapple and Cilantro ~ Reluctant Entertainer
Cucumber Avocado Salad with Tuna, Cilantro, and Lime ~ Kalyn's Kitchen
Chicken Curry Salad ~ Simply Recipes
Chicken and Avocado Salad with Lime and Cilantro ~ Kalyn's Kitchen
Southwestern Black Bean Salad ~ Skinnytaste
(I find these recipes from other blogs from Food Blog Search.)
Posts may include links to my affiliate account at Amazon.com, and Kalyn's Kitchen earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!
This recipe was originally posted for Weekend Herb Blogging #115, hosted by Vani from Batasari and was also featured for Phase One Fridays where I highlight Phase One recipes from the past that have been my personal favorites.