Carrot Cucumber Sambal With Chicken
|Packed dark brown sugar||1⁄4 Cup (4 tbs)|
|Fresh lime juice||2 Tablespoon|
|Low sodium soy sauce||2 Tablespoon|
|Serrano chili pepper||To Taste, chopped|
|Chopped fresh cilantro||2 Tablespoon|
|Chopped ginger root||1 Tablespoon (Fresh)|
|Chopped garlic||1 Teaspoon|
|Peanut oil||1⁄4 Cup (4 tbs)|
|Shredded green cabbage||3 Cup (48 tbs)|
|Shredded rotisserie chicken||3 Cup (48 tbs)|
|Seeded sliced cucumber||2 Cup (32 tbs)|
|Julienned carrot||1 1⁄2 Cup (24 tbs)|
|Mung bean sprouts||1 Cup (16 tbs)|
|Thinly sliced red onion||1⁄2 Cup (8 tbs)|
|Dry roasted peanuts||1⁄2 Cup (8 tbs)|
|Kosher salt||To Taste|
Place brown sugar, lime juice, soy sauce, serrano, cilantro, gingerroot, molasses, and garlic for the vinaigrette in a food processor.
With machine running, slowly drizzle in peanut oil until mixture is blended.
Combine cabbage, chicken, cucumber, carrot, sprouts, onion, and peanuts for sambal in a large bowl.
Toss sambal with vinaigrette to coat ingredients; season to taste.
Divide sambal among four plates.
Top each serving with cilantro leaves.
Serve with rujak or other fresh fruit.