This salad mirrors Asian flavors through the combination of purple cabbage, carrots, and fresh coriander. Lime, soy sauce, and chili also go in the dressing. As for the chicken, you can poach it, but I preferred to bread and lightly fry it instead.Tofu would be a good vegetarian replacement for the chicken in here too. For added flavor and complexity, you can cube, bread, and fry the tofu as well. Crispy fried noodles would not be amiss here either.
1/4 cup fresh lime juice (from 3 limes)
2 tsp soy sauce
1 jalapeno, minced
2 tsp vegetable oil
1/2 tsp sugar
4 cups shredded red cabbage (about 1/2 head)
1 cup shredded carrots (about 2 large)
1 cup lightly packed fresh coriander leaves
1 cup lightly packed fresh mint leaves
2 breaded and cooked chicken breasts
In a large bowl, whisk together lime juice, soy sauce, jalapeno, oil, and sugar until combined; set aside.
In the serving dish, combine the cabbage, carrots, cilantro, mint.
Slice the cooked breaded chicken into strips and top the vegetables.
Drizzle the dressing over the lot and serve immediately.