Categories: Salad-hot

Ingredients

• 2 cloves garlic
• 1 (1-inch) piece fresh ginger root
• 1 large carrot
• 1/2 medium yellow onion
• 1/2 head small green or purple cabbage
• 2 Tbsp. canola oil
• Kosher salt
• 2 cups cooked, shredded chicken
• Ground black pepper
• 1 Tbsp. apple cider vinegar
• 1/2 to 1 tsp. toasted sesame oil
• Pinch crushed red pepper flakes
• Cilantro, for garnish (optional)

Directions

1. Peel and mince the garlic and ginger.
2. Scrub the carrot well, then cut it into thin matchsticks that are about 3 inches long. Cut the onion into small dice. Core the cabbage half, then cut the cabbage into very thin slices.
3. Heat the oil in a large Sauté pan or skillet over medium-high heat. Once the oil shimmers, add the onion and a pinch of salt; stir to coat. Cook for 5 minutes or until the onion softens and begins to pick up color.
4. Reduce the heat to medium; stir in the garlic, ginger and carrot. Cook for 1 minute, then add the cabbage and use tongs to incorporate. Cook 5 minutes, stirring a few times, just until the cabbage is crisp-tender.

5. Add the chicken; season with the pepper and a good pinch of salt, then stir in the vinegar and toasted sesame oil (to taste) and the crushed red pepper flakes. Toss until well incorporated. Cook until the chicken is just heated through.

6. Taste, and adjust the seasoning as needed.
7. Divide among wide, shallow bowls. Coarsely chop a few cilantro leaves and scatter them over each potion, if desired. Serve war or at room temperature.

Email to a friend | Print this recipe | Back