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Chinese Chicken And Cabbage Salad

  • 4servings

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, P
MineralsCopper, Fluorine, Chromium, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 cup canned unsalted chicken broth

  3. 1 1/2 pounds chicken breasts -- skinless boneless,

  4. well trimmed

  5. 4 ounces snow peas -- trimmed

  6. 1/3 cup rice wine vinegar

  7. 1/4 cup fresh cilantro -- chopped

  8. 1/4 cup low-sodium soy sauce

  9. 3 tablespoons fresh ginger-- minced

  10. 4 large garlic cloves -- minced

  11. 2 teaspoons jalapeno chili -- minced

  12. 1 teaspoon Chinese sesame oil

  13. 1 packet low-calorie sugar substitute -- (1 gram )

  14. 5 1/4 cups napa or green cabbage -- sliced

  15. 4 1/4 cups red cabbage-- sliced

  16. 2 cups mushrooms-- sliced

  17. 1 1/2 cups carrots-- grated

  18. 1 cup green onions-- chopped

Instructions Jump to Ingredients ↑

  1. Bring broth to simmer in heavy large skillet over medium heat. Add chicken and simmer until just cooked through, about 7 minutes. Transfer to work surface to cool. Add snow peas to broth and cook until tender, about 3 minutes. Using slotted spoon, transfer peas to bowl of cold water. Drain. Set aside.

  2. Boil broth until reduced to 1/3 cup, about 7 minutes. Transfer to bowl; cool.

  3. Combine vinegar, cilantro, soy sauce, ginger, garlic, chili, sesame oil and sugar substitute in medium bowl. Whisk in reserved broth.

  4. Place cabbages, mushrooms, carrots and onions in large bowl. Pour dressing over and toss to combine. (Can be made 6 hours ahead. Cover; chill.)

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