Here’s what you’ll need to make our mouthwatering Crunchy Cabbage Salad with Chicken & Organge Ginger Dressing:
- 1 – Breast meat of store-bought rotisserie chicken ounces
- 1 – Red bell pepper, cored and thinly sliced lengthwise
- 1/2 – Small head Napa cabbage, thinly sliced crosswise
- 1/2 – Small head iceberg lettuce, shredded
- 2 cups – Bean sprouts (about 4 ounces/115 grams)
- One 8-oounce – Can sliced water chestnuts, coarsely chopped
- 6 scallions – thinly sliced
- 1/2 cup – Coarsely chopped fresh cilantro leaves
- 1/2 cup – Roasted unsalted peanuts or soybeans
- 1 cup – Crispy cho mein noodles
- 2 – Large navel oranges
- 2 tablespoons – Hoisin sauce
- 2 tablespoons – Rice wine vinegar
- 1 tablespoons – Grated fresh ginger
- 1 clove – Garlic, grated
- 3 tablespoons – Vegetable oil
- Kosher salt and freshly ground black pepper
- For the salad: Remove the skin from the chicken and shred the meat with a fork. Toss in a large bowl along with the scallions, red pepper, cabbage, lettuce, bean sprouts, water chestnuts, cilantro, peanuts and chow mein noodles. With a sharp knife, cut the peel from one of the oranges, then cut the segments away from the membranes. Coarsely chop the segments, then add them to the bowl. Slice the other orange in half and squeeze over a small bowl, reserving 2 tablespoons juice.
- Make the dressing: Whisk together the reserved orange juice, hoisin sauce, vinegar, ginger and garlic in a small bowl. Slowly add the oil, whisking constantly, until emulsified and thick; season with salt and pepper. Pour the dressing over the salad, then season with salt and pepper. Toss and serve.
Pair It with this!
This zippy Grüner Veltliner comes from a young and dynamic multi-generational family winemaker in Austria. Racy and exotic, with a deep golden hue and aromas of sun-kissed citrus, schist and limestone. The palate shows lemony overtones, racy acidity and white pepper spice. It will transport you to the Alps and have you yodeling from the hilltops during your ski après.