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Thai Cabbage Salad with Chicken Print Email


For the dressing:
1 tablespoon Thai red curry paste
1 tablespoon fish sauce
1/4 cup rice vinegar
1/4 teaspoon salt
1 tablespoon light brown sugar
1/4 cup canola oil
1/8 teaspoon cayenne
2 tablespoons lime juice
Zest of 1 lime

For the salad:
2 chicken thighs, cooked and shredded
1/2 head of green cabbage, thinly sliced
2 medium carrots, shredded
1/4 cilantro leaves, chopped, plus whole leaves for garnish
1 cup peanuts, coarsely chopped, plus more for garnish

Toss the sliced cabbage with 1 tablespoon kosher salt and set in a colander over a bowl (or your sink, you don’t need the liquid) for 30 minutes. Rinse thoroughly and dry well. Set aside.

Whisk together the curry paste, fish sauce, vinegar, salt, sugar, oil, cayenne and lime zest and juice. Set aside.

Combine the cabbage, carrots, cilantro and chopped peanuts with the dressing and toss well to coat. Divide among four plates, and top with shredded chicken, a sprinkling of nuts and a few cilantro leaves. - serves 4 – Serious Eats
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