10 July 2009

Simple Summer

For when it's too hot outside:

Cabbage Rice Chicken Salad

1/2 roasted or rotisserie chicken, shredded
3 scallions
1/2 head cabbage, thinly sliced
3 chopped heads of baby bok choy
3 cups cooked rice, brown or white depending on your mood
1/2 c. roasted peanuts
large handful of purple basil
large handful of cilantro

Mix cooled rice and chicken in large bowl, then add greens, herbs, and peanuts.  Mix in dressing gently so as not to mush your greens too much until the salad is dressed to your taste.  Season with salt, pepper, or soy sauce to taste.  For additional crunch you may wish to top with crispy chow mein noodles.

1/2 c water
1/2 c rice vinegar
1/4 c sugar
1/4 c fish sauce
1 T. sesame oil
1 T. hot chili oil
1 c. olive oil
3 cloves garlic, grated
2" piece of ginger peeled and slivered
1 t salt

1) Simmer together water, vinegar, sugar and fish sauce.  After mixture cools, transfer to a jar or cruet and add garlic, ginger, and salt.  Then add oils, cover jar tightly and shake vigorously.  Leftover dressing can be stored in the fridge for several weeks and is delicious on a quick shredded cabbage salad.

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