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I rarely make such an effort for a salad, but this salad is worth the preparation & chopping…also a great way to work on ones knife skills!

Considering the little bit of work involved, I made a LOT more than pictured.  This is the portion that I served for the two of us for lunch.  It was just as good, if not better, the second time around…and third.

It is a really colorful and aromatic salad full of textures and lots of crunch.

To keep things simple, alongside are Spanish crackers called “Picos“.  Picos are traditionally accompanied with tapas and olives etc..  They’re tasty, dry and crunchy and come in a variety of different shapes.  Aren’t these adorable – like micro-mini loaves of bread.

Per usual, I didn’t follow any one recipe and pretty much used common sense and preference.  Trust your taste buds and modify as needed.  Be adventurous, you can’t go wrong!  This salad is really made with your eyes and by taste…

  • Chop vegetables:  white cabbage, red cabbage, red bell pepper, carrot (equal parts of each veggie)
  • Cut thin/diagonal:  scallions (I used 3)
  • Poach 1 large chicken breast and shred  (cool down before tossing)
  • For the Dressing:  Mince ginger (around 1 tablespoon), mince 1 large clove of garlic, peanut butter (creamy & a generous tablespoon), honey (around 1/4 cup), vegetable oil (approx 2 tablespoons), rice vinegar (same amount as honey), a splash of soy sauce and a much larger splash of sesame oil, and a large pinch of salt.  I added some red pepper flakes because I still can’t find the authentic “red rooster” Sriracha sauce here yet.  A little heat is really great, spice it up to your preference.
  • See…not measuring is FUN!
  • Mix the vegetables, scallions & shredded chicken in a large bowl.
  • Stir all of the dressing ingredients together in a smaller bowl and then add to the slaw mixture in the large bowl.
  • I added fresh chopped cilantro (as much as you like) and tossed in a handful of salted peanuts as well.
  • Now it’s time to taste a forkful…mmm…add more salt as needed.
  • It’s best if you can let it marinate for a while – allow the veggies and sauce to get to know each other better.
  • Serve and inhale.
  • Repeat if you’re fortunate to have left overs.

Look how beautiful it looks under the sun.  The best part is that it tastes as vibrant as it looks.

This is the type of salad that even die-hard meat eaters enjoy.  At least my meat-eater thought so by the way it disappeared off his plate!