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Cruciferous vegetables (including cabbage, Brussels sprouts, broccoli, kale, and others) are packed with fiber and vitamins such as folate, C, E, and K. They are also rich in phytonutrients believed to reduce the risk of cancer.
This week’s recipe for Southeast Asian cabbage salad is as delicious as it is healthy. It was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody. She has been sharing her extensive collection of favorite recipes with friends, family, and the CCSA team as a means of maintaining connections during the COVID-19 pandemic.
“You don’t need a silver fork to eat good food”
– Paul Prudhomme
Ingredients
- 1 head white cabbage, cored, thinly sliced
- 4 to 6 garlic gloves, chopped
- ½ English cucumber, cut into bite-sized pieces (for a nice presentation, use a mandoline with the julienne blade attachment. Julienne, or French cut, means cut into long, thin strips, similar to matchsticks)
- 1 carrot, coarsely grated (this can also be julienned on the mandoline)
- 1 red bell pepper, thinly sliced
- ⅓ cup distilled white vinegar
- 3 Tbsp sugar or honey
- 3 Tbsp soy sauce or fish sauce
- 2 fresh hot chiles, seeded, chopped
- ¼ cup mild vegetable oil (like canola)
- 1 whole bone-in, skin-on chicken breast, grilled and slivered
- Salt and pepper
- ⅔ cup dry-roasted peanuts, lightly salted (whole or coarsely chopped)
- 2 to 3 Tbsp cilantro, coarsely chopped
Instructions
- Toss the cabbage with garlic, cucumber, carrot, chiles, and red bell pepper in a large salad bowl. Mix vinegar, sugar/honey, soy/fish sauce, and vegetable oil. Toss dressing with salad vegetables. Chill until ready to serve.
- Lightly season chicken breast with salt and pepper, and grill. Slice into bite-size pieces and place over plated individual salads; top with peanuts and cilantro.