|An amazingly-delicious salad that's a real treat for Phase One!|
(For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites. This salad is a recipe where I subbed sugar snap peas for carrots to make it Phase One, and it's something I could eat over and over. If you're not a cilantro fan, I'd just use more green onion.)
I'm always a fan of cruciferous vegetables, so when I saw a recipe in Cooking New American with red cabbage, chicken, and cilantro, of course I wanted to try it. I love the flavor and crunch of red cabbage, and when I'm making a lettuce salad for lunch, it's one of the first things I'll add. In this salad red cabbage was the main ingredient, and I realized too late it would have been nice to use my beloved mandoline to get the cabbage a bit thinner, but even with slightly thicker cabbage, you can tell I loved this flavor combination:
The original version called for grated carrots, which I subbed for sliced sugar snap peas, but there are any number of wonderful variations to this salad that would work. If you don't eat meat, I think you could use all veggies for this and make a delicious salad. The dressing is a tangy combination of ginger, garlic, cilantro, peanut butter, lemon juice, peanut oil, soy sauce and your choice of Stevia In the Raw Granulated Sweetener, Splenda, or sugar. Just imagine what would taste good with that and let your imagination run wild.
Red Cabbage and Chicken Asian Salad with Tangy Cilantro Dressing
(Makes 3-4 servings, recipe adapted from Cooking New American.
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
3 T peanut butter (or more, use "natural" low-sugar peanut butter for South Beach Diet)
1 T fresh squeezed lemon juice
2 T peanut oil
3 T soy sauce (low sodium is ok)
1 T very hot water
1 T sweetener of your choice: Stevia In the Raw Granulated Sweetener, Splenda, sugar, or Agave Nectar
(You can vary the proportions of different ingredients based on what you have.)
2 - 3 cups very thinly sliced red cabbage (use a mandoline to slice the cabbage if you have one)
1/2 -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)
1 -2 cups diced cooked chicken
2-3 T finely chopped fresh cilantro
1/4 cup finely chopped almonds or peanuts (I only had almonds, but next time I'd use peanuts)
Put ginger, garlic, cilantro, 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.)
Remove outer leaves from cabbage, cut out core, and cut into thin slices (not more than 1/4 inch thick.) Cut other vegetables into thin diagonal slices or matchstick pieces. (Carrots could be coarsely grated.) Chop chicken into pieces about 1 inch square.
Combine vegetables and chicken in large salad bowl and toss with dressing. Arrange salad on individual plates and garnish with chopped cilantro and peanuts.
South Beach 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 if you use Stevia In the Raw Granulated Sweetener or Splenda to sweeten the dressing.
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.)
Garden Salad with Lime Cilantro Dressing from Laylita's Recipes
Southwest Chicken Salad from Kalyn's Kitchen
Chicken Curry Salad from Simply Recipes
Leftover Chicken Asian Chopped Salad from Kalyn's Kitchen
Mexican Green Rice Salad from Eclectic Recipes
(I find these recipes from other blogs from Food Blog Search.)
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This recipe was origonally posted for Weekend Herb Blogging #115, hosted by Vani from Batasari.