Slaw or salad? Guess what, same thing, so the internets tell me. Coleslaw comes from the Dutch word kool which means cabbage and sla which means salad, so there you have it. I sure have lots of cabbage from my Doorstep Farms CSA, (it’s year-round CSA and it’s terrific!) So this recipe of Chicken Cabbage and Carrot Salad popped into my head and thought you’d like to try it too. Kool, huh.
This fast and delicious salad is:
- fresh
- healthy
- easy and versatile
This salad comes together pretty quick with a little slicing, even faster if you use a food processor (affiliate link), my favorite kitchen tool. I had just bought some fresh ramps so I used those instead of the green onions. Ramps are also known as wild leeks or wild garlic. They have a wonderful garlicky flavor and have really beautiful billowy leaves. Wild ramps have a very short growing season and are foraged like a truffle. I bought mine at the Golden Fig in St. Paul, and most farmers markets will have them in early spring as well.
Another use for these beautiful onion cousins would be in my Asparagus Ricotta Quiche, perfect for Mother’s Day, Sunday! Or slice up and add to a pizza, yum. But this chit chat isn’t getting our salad made, is it now.
So back to the salad. Super easy, super quick, gluten-free and very versatile. What more can I say, except it’s absolutley delish. Remember, the ingredient list for this Cabbage salad (the veg that is) are just suggestions, swap out for anything you have in the fridge.
Chicken Cabbage Carrot Salad
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 30 minutes
- Yield: 4-6 1x
- Category: Salad
- Method: Slicing
- Cuisine: Asian style
Description
This is a great picnic salad since there isn’t any mayo to worry about. Also great to pack as a lunch, lasts for a few days in the fridge and is best at room temperature. Change up the veg to anything you have on hand, red peppers, mushrooms, or pea pods. Whatever you have in the fridge.
Ingredients
- 2 boneless skinless chicken breast, grilled, poached or leftover
DRESSING
- 4 tablespoons soy sauce (low-sodium Tamari is my preference)
- 2 tablespoons walnut oil (or use 2 tablespoons sesame oil)
- 1 tablespoon toasted sesame oil
- 1-inch fresh ginger, peeled and freshly grated
- 2 tablespoons rice wine vinegar
- 1 tablespoon brown sugar (honey works too, don’t skip the sweetener, it balances the flavors)
SALAD
- 4 cups cabbage (any variety you like), finely shredded (about 1 lb)
- 2 large carrots, shredded (about 6 oz)
- 6 green onions, thinly sliced whites and green
- 1 long red chili (optional), seeded and thinly sliced
- 1/2 bunch fresh cilantro (and stems), finely chopped
- 2 tablespoon toasted sesame seeds*
Instructions
Shred the chicken into bite-sized pieces, set aside.
In a bowl large enough to hold 6 cups of shredded veg, whisk all of the dressing ingredients. Add the cabbage, carrots, green onions, chili (if using) and cilantro. Add the chicken and toss well. Top with the toasted sesame seeds.
This is best at room temperature, so it’s perfect for a picnic. You can leave out the chicken and you have a nice Asian slaw.
*To toast sesame seeds, place in a dry small skillet over medium heat. Keep an eye on them so they don’t burn. They will pop a bit and smell delicious, that’s when they are done. Remove from pan right away and top your salad
Notes
Be sure to buy the dark ‘toasted’ sesame oil. This oil is typically used as a condiment and in sauces and dressings as it is highly flavorful. Untoasted sesame oil is used for cooking and does not have and flavor.
Enjoy this salad, and be sure to let me know how you liked it. Always love your comments, so keep them coming!
Sláinte!
Love me some slaw! And mayo free too!