It is too damn hot outside. Seriously. I am not a garden-waterer, especially for veggie gardens and doubly-especially before July. I’m all for building a robust root system. This June has broke me of that, however, and I’ve had to go out every few days to water my plants in this 90+ degree heat.
Needless to say, cold food sounds better right now.
After the birth of my first kid (also during a hot streak), my sister came to stay for a week. She played the perfect aunt and sister, and introduced me to the concept of cold cabbage salads that aren’t cole slaw. It was kind of a revelation.
So, in her honor, a super-easy, short-cuts included Vietnamese-inspired salad, perfect to make ahead and chill. Perfect with a glass of sparkling lemonade (rum optional).
Cabbage Chicken Salad
Serves 4, but easy to double
Time: 15 minutes active, 2 hours inactive
- 1 lb of cooked, shredded chicken (perfect if you’ve got roast chicken leftovers, otherwise, I like to poach in hot water until done– about 20-30 minutes)
- 1 bag of coleslaw
- 1/2 c to 1 c of mint or cilantro, chopped*
- 3 green onions, diced (greens only)
- 1/2 cup of crushed peanuts (to serve)
- 4 tbsp lime juice, fresh is preferred
- 2 tbsp rice vinegar or mirin
- 2 tbsp fish sauce
- 1 tbsp sugar
- 1 tbsp sriracha (optional)
- Mix first four ingredients in a large bowl.
- Mix dressing in a separate bowl until sugar has dissolved.
- Drizzle dressing over salad and mix well. Let salad cool in the fridge (2 hours is a good goal, but might get a bit wilty over 6).
- Mix once more before serving, topping each plate with crushed peanuts.
*I often use cilantro because it’s often easier to find fresh, but I know some people find the flavor soapy. Mint is lovely and more traditional, but consider using less than a cup.