Asian Chicken Slaw

  • 1  pound  boneless, skinless chicken breasts (about 3)
  • 3  teaspoons  salt
  • 2  tablespoons  Asian sesame oil
  • 1/2  jalapeño pepper, seeds and ribs removed, sliced
  • 1-inch piece fresh ginger
  • 2  cups  water
  • 1  head green cabbage (about 2 1/2 pounds), shredded (about 2 1/2 quarts)
  • 2  tablespoons  cider vinegar
  • 2  tablespoons  Asian fish sauce (nam pla or nuoc mam)
  • 1 1/2  tablespoons  lime juice
  • 3  carrots, grated
  • 3  radishes, grated
  • 4  scallions including green tops, chopped
  • 1  tart apple, such as Granny Smith, cored and grated
  • 2  cups  coarse-chopped mint, basil, cilantro, or dill, or a combination

Rub the chicken breasts with 1 teaspoon of the salt and 1 tablespoon of the sesame oil. In a medium saucepan, combine the jalapeño, ginger, and water. Bring to a simmer, add the chicken, and cover the pan. Simmer for 5 minutes. Turn the heat off and let the chicken steam for 5 minutes. Remove the chicken breasts from the saucepan; when they are cool enough to handle, pull them into shreds. Meanwhile, in a large glass or stainless-steel bowl, combine the cabbage with the vinegar, fish sauce, lime juice, and the remaining 2 teaspoons salt. Toss and let stand for 10 minutes. Add the carrots, radishes, scallions, 1 1/2 cups of the herbs, and the apple to the cabbage mixture. Stir in the remaining 1 tablespoon sesame oil. Serve the salad topped with the chicken and the remaining 1/2 cup herbs.


Quick From Scratch Soups & Salads, Food & Wine, 1998

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