Asian Chicken Cabbage Salad
This salad gets better a day later, after the flavors marinate, so try to save some for leftovers. It can also easily be made into a vegetarian dish by replacing the chicken with tofu.
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Cooking tools:
- Chef's knife
- Cutting board
- Grater
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Serving bowl
Ingredients
- 4 cups shredded cabbage
- 1 pound (about 3 cups) cooked, shredded chicken
- 1/2 cup grated carrots
- 1/2 cup chopped fresh cilantro
- 4 green onions, sliced
- 1/2 cup chopped, roasted peanuts
- 1 teaspoon hot chili flakes
- 3 tablespoons sugar
- 3 tablespoons (lime juice)
- 2 1/2 tablespoons low-sodium Asian fish sauce
- 1/4 cup water
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