Friday, February 15, 2013

Red Cabbage and Chicken Asian Salad Recipe with Tangy Cilantro Dressing

Red Cabbage and Chicken Asian Salad
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.

Dressing Ingredients:
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

Salad Ingredients:
(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

Garnish Ingredients:
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)

Instructions:
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.

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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. 

Nutritional Information?
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.)

Blogger Disclosures:
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 origonally posted for Weekend Herb Blogging #115, hosted by Vani from Batasari.
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32 comments:

  1. Yeah, I think this would be great with just veggies!! The dressing looks amazing...all my favorite flavors and I love a good crunch in my salad:)

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  2. Wonderful colours, Kalyn! I think I'll try a red cabbage coleslaw soon :)

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  3. Kalyn, that looks really good! How can it be that I haven't heard of this cookbook?? From Fine Cooking, I love Fine Cooking! Now, I'll have to go search for it.

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  4. Pam, this is a pretty old cookbook, published in the 1990's sometime. I got it really cheap because of that and I've found a lot of good recipes in there.

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  5. I am really getting hooked on salads with peanut butter dressings. And cabbage with peanut butter! OK, anything with peanut butter!

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  6. ha! i love the picture of the empty bowl. that's when you know you made a good dish!!!

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  7. Yum! I love how you put it..."going steady lately with cruciferous vegetables". The combination of dressing ingredients for the peanut sauce is one of my faves. I usually add some pea sprouts or mung bean sprouts and a little green onion. Great with baked/seasoned tofu for a veg version as well. Yay cruciferous veg!

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  8. What a colourful salad! It looks so crunchy and the dressing sounds tasty.

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  9. You´ve got me! I have just a red cabbage in my kitchen, and so this is what I´m trying at noon!!
    Thanks Kalyn, wonderful pictures, and I dare say, my bowl will be as empty as yours!! :)

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  10. Yep, this has my name all over it! As much as I love my greens, sometimes I crave the crunch of cabbage.

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  11. Kalyn, the sald looks yummy. I like the dressing....should try it sometime :-)

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  12. I would love to try this. The color is so wonderful

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  13. hi
    Kalyn,
    I read your blog quite often and i am from India, i usually read blogs to see if i can find a new fusion recipe which i can prepare with the ingredients available to me and give it an Indian touch.
    I feel this is just the right recipe for me to try and will surely do so..
    can i use roasted and finely ground peanuts instead of peanut butter.
    We do not have snow peas so can i use french beans.
    pls help me out and thanks for the wonderful blog that you have.

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  14. Mahek, how fun to hear that this recipe is going to get an Indian touch! I think green beans would be great (or use carrot which the original recipe called for.) Peanut butter is simply ground peanuts, but they are ground so long the oil is released. You may need to add a bit of oil to the ground peanuts if it's not sticky, although I bet in this dressing it might work just fine. Hope you like it!

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  15. For a long time, your chicken salad with cashews and the buttermilk dressing has been my favorite, but this recipe has beat it out for top honors! My husband and I make this at least once a month, and it is wonderful both the first night and as leftovers ... thanks for sharing another wonderful recipe that has become a family favorite in our house!

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  16. Kit, thanks for the feedback. So happy to hear you're enjoying the salad.

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  17. Kalyn, this is such a great salad! I had it last night and it was even better than I expected it to be! And it's absolutely amazing for breakfast this morning! Thanks for the recipe! :)

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  18. Emma, so glad you liked it. Thanks for the reminder, I need to make this myself again.

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  19. O.K., I had this salad for lunch and I couldn't believe how tasty and scrumptious it was. Definitly restaurant quality! Kalyn, I am sure I am not the first person to ask this, but have you ever considered writing a cookbook? A cookbook with all the recipes from the blog and yor favorite picks and recommendations for dishes that go together would be one that I would snatch in a heart beat.

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  20. Elena, so glad you enjoyed it.

    Truly I am not really interested in writing a cookbook. It's a ton of work, and lots of my recipes are adapted from other sources. I'm not saying never, but it's highly doubtful. Thanks for the vote of confidence though!

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  21. Just wanted to say thank you, Kalyn - this has become one of my favorite salads. I made it again last night, ate some for dinner, and am really looking forward to lunch.
    It's so versatile, both on the salad ingredients and the dressing - add more peanut butter to make it thicker and more like a dip. Add a little more water/juice/soy sauce to have a more dressing-y consistency.
    *SO* good I could - alright, I'm just gonna be honest: I HAVE eaten it by the spoonful all by itself. 8-)

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  22. Hi there! I love this too, and haven't made it for a long time. (Hmmm, it is phase one!)

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  23. I love salads like this because one can add one's favorite ingredients to it (like snap beans and carrots). And it makes a healthy and hearty meal. But wowee that dressing sounds out of this world!

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  24. Beautiful, healthy, irresistible and so colorful! a perfect combination of flavors. I love salads of that kind...

    Cheers,

    Rosa

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  25. Thanks Jamie and Rosa. I think I could eat this once a week and not get tired of it!

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  26. You definitely have me with this one! *swoon*

    Thank you for taking the time and effort to share your fabulous recipes,
    Merisi

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  27. Cabbage is one of those foods I love raw, but don't like as much when it's cooked. And I think I just might like this cilantro dressing, even though cilantro isn't usually my thing. The whole salad looks so tempting!

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  28. I can see why you cleaned your bowl. These flavors sound wonderful!

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  29. Just made the dressing and the salad will be for my dinner, while I feed the boys hot dogs. ;) Can't wait!

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  30. Just made this and I loved it! The flavors are strong, but in a good way. I loved the crunch of the purple cabbage, and I used chopped red pepper instead of snap peas. I have some leftover so I'm hoping it stores ok with the salad dressing already on it.... we'll see! I made a chicken in my crock pot at the beginning of the week and used the chicken in this.

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  31. Katharine, I really like the idea of using red pepper in this!

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