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Carrot Cucumber Sambal With Chicken

Country.Chef's picture
Ingredients
For vinaigrette
  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)
  Molasses 1 Tablespoon
  Chopped garlic 1 Teaspoon
  Peanut oil 1⁄4 Cup (4 tbs)
For sambal
  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
  Cilantro leaves 4
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
15 Minutes
Servings: 
4

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