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Chicken & Shredded Cabbage Salad with Noodles & Peanut Sauce Recipe

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This recipe for Chicken & Shredded Cabbage Salad with Noodles & Peanut Sauce, by , is from The Great Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Pretti
Added: Monday, July 6, 2009


3 quarts water
2 stalks celery, cut in half lengthwise
1 two-inch piece fresh ginger, thinly sliced
2 garlic cloves
8 springs cilantro, including stems, roughly chopped (about 3/4 cup), plus 1/2 cup loosely packed leaves for garnish
2 tablespoons toasted sesame oil
coarse salt
3 boneless, skinless chicken breasts (about 3 pounds)
1 pound somen or vermicelli noodles
1/2 head green cabbage
1 bunch carrots, peeled (about 6 carrots)
2 serrano or jalapeņo chilies, seeds and ribs removed
1/2 cup loosely packed fresh mint leaves, chopped
1 cup Peanut Sauce (recipe follows)
1/2 cup roasted unsalted peanuts

Peanut Sauce
1 five-inch piece fresh ginger, minced or grated (about 3 tablespoons)
2 shallots, minced (about 1/3 cup)
1/4 cup fish sauce
1/2 cup low-sodium soy sauce
3/4 cup freshly squeezed lime juice
1 cup smooth peanut butter
1/2 cup toasted sesame oil

For Salad:
1. In a large saucepan, combine the water with celery, ginger, garlic, chopped cilantro, 1 tablespoon sesame oil, and a pinch of salt; bring to a boil over high heat. Add the chicken breast, and reduce heat to medium. Simmer until chicken is cooked through, about 1 minute. Remove from heat, and let stand until chicken is cool enough to handle, about 10 minutes. Transfer the chicken to a cutting board, and cut into 1/4-inch strips, or shred as finely as possible with your fingers. Place in a medium bowl, and set aside.

2. Bring a large pot of water to a boil; add salt. Cook noodles until they are al dente according to package instructions, about 3 minutes. Transfer to a colander, let drain, and rinse under cold water until they are cool. Place in a medium bowl and toss with remaining tablespoon sesame oil; set aside.

3. Cut cabbage in half, and remove core. slice cabbage and carrots as thinly as possible with a mandoline or sharp knife. Place in a large bowl. Cut serrano chiles into very thin strips, and add to bowl along with shredded chicken and mint. Just before serving, pour peanut sauce over mixture, and toss to coat. Place noodles on a large serving platter and pile chicken mixture on top. Sprinkle with peanuts and cilantro leaves.

For Dressing:

In a large bowl, combine ginger, shallots, fish sauce, soy sauce, and lime juice. Whisk in peanut butter; whisk in sesame oil. Serve.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
There will be more dressing than needed. Dressing can be stored, covered in the refrigerator for up to four days.




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