Thai-Inspired Chicken and Cabbage Salad

Ingredients

• 3 cup cooked chicken, shredded (About 3 cups shredded meat from poached or rotisserie chicken; remove skin and bones.)
• 6 cup green cabbage, finely shredded
• 0.5 cup full-fat coconut milk (Do not use light coconut milk; it will make the dressing too thin and dilute the flavor.)
• 0.25 cup fresh lime juice (About 2 to 3 limes.)
• 3 tbsp fish sauce
• 2 tbsp granulated sugar (Adjust to balance the lime and fish sauce.)
• 2 clove garlic (Finely grated or minced.)
• 2 fresh Thai chilies (Thinly sliced; use fewer or substitute another fresh chili for less heat.)
• 1 shallot (Thinly sliced.)
• 0.5 cup fresh cilantro (Coarsely chopped; add just before serving if making the salad ahead.)
• 0.5 cup fresh mint (Coarsely chopped; add just before serving if making the salad ahead.)
• 0.5 cup roasted peanuts (Coarsely chopped, for serving.)
• kosher salt (To taste; use sparingly because fish sauce is salty.)

Steps

1. 1

   If using homemade poached chicken, cook the chicken until the thickest part reaches 165°F (74°C), then cool until easy to handle. Remove the skin and bones and shred enough meat to make about 3 cups. Rotisserie chicken may be used instead.

2. 2

   In a medium bowl, whisk together the full-fat coconut milk, lime juice, fish sauce, sugar, garlic, and sliced chilies until the sugar dissolves and the dressing is smooth.

3. 3

   Taste the dressing and adjust the balance as needed with a little more lime juice, sugar, or fish sauce. It should be creamy, tangy, savory, lightly sweet, and spicy.

4. 4

   Place the shredded chicken, cabbage, sliced shallot, cilantro, and mint in a large bowl. Toss gently to distribute the ingredients without bruising the herbs.

5. 5

   Pour the coconut dressing over the chicken and cabbage mixture. Toss thoroughly until the dressing coats the chicken and vegetables evenly.

6. 6

   Let the salad stand for a few minutes so the cabbage can absorb some of the dressing. Taste again and season with kosher salt only if necessary.

7. 7

   Transfer the salad to a serving bowl, scatter the chopped roasted peanuts over the top, and serve immediately.

Notes

The source excerpt states that the salad keeps well for about 24 hours in an airtight container in the refrigerator. If preparing ahead, refrigerate the dressed chicken and cabbage separately or hold back the cilantro and mint and add them just before serving. The source specifically cautions against using light coconut milk because it is too lean and will water down the dressing.

Nutrition per serving

• salad
• main
• Thai-inspired
• chicken
• gluten-free
• dairy-free
• no-cook assembly
• make-ahead