Sesame Ginger Cabbage With Carrots and Chicken 4.000

Linda Davidson/The Washington Post

Dinner in Minutes Aug 6, 2014

There's lots of satisfying crunch in this skillet salad, which makes good use of a store-bought rotisserie bird or backyard-barbecue chicken leftovers. If none of the diners at your table suffer peanut allergies, you might like to toss a handful of unsalted, roasted and chopped peanuts on top.

Serve with garlic breadsticks.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • 2 cloves garlic
  • 1-inch piece fresh ginger root
  • 1 large carrot
  • 1/2 medium yellow onion
  • 1/2 head small green cabbage
  • 2 tablespoons canola oil
  • Kosher salt
  • 2 cups cooked, shredded chicken (white and/or dark meat)
  • Freshly ground black pepper
  • 1 tablespoon apple cider vinegar
  • 1/2 to 1 teaspoon toasted sesame oil
  • Pinch crushed red pepper flakes
  • Cilantro, for garnish (optional)

Directions

Peel and mince the garlic and ginger; together is okay.

Scrub the carrot well, then cut it into thin matchsticks that are about 3 inches long. Cut the onion into small dice. Core the cabbage half, then cut the cabbage into very thin slices.

Heat the oil in a large saute pan or skillet over medium-high heat. Once the oil shimmers, add the onion and a pinch of salt; stir to coat. Cook for 5 minutes or until the onion softens and begins to pick up color.

Reduce the heat to medium; stir in the garlic, ginger and carrot. Cook for 1 minute, then add the cabbage and use tongs to incorporate. Cook for 5 minutes, stirring a few times, just until the cabbage is crisp-tender. Add the chicken; season with the pepper and a good pinch of salt, then stir in the vinegar and toasted sesame oil (to taste) and the crushed red pepper flakes. Toss until well incorporated. Cook until the chicken is just heated through.

Taste, and adjust the seasoning as needed.

Divide among wide, shallow bowls. Coarsely chop a few cilantro leaves and scatter them over each portion, if desired. Serve warm or at room temperature.

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Recipe Source

Adapted from “The Fat Chance Cookbook: More Than 100 Recipes Ready in Under 30 Minutes to Help You Lose the Sugar and the Weight,” by Robert H. Lustig and Cindy Gershen with Heather Millar (Hudson Street Press, 2014).

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.