In the middle of a scorching summer, a nice fresh salad tends to really hit the spot. I think that a hearty salad can suffice as a meal if it’s full of fresh produce and beautiful flavor pairings. This cabbage slaw is incredibly satisfying, and always seems to be what I am craving in the summer months. So much so, that the first time I made this recipe I found myself eating it straight out of the salad bowl, and in its entirety. If that doesn’t sell you, take a look at the recipe below and hopefully you’ll be convinced. You can add whatever fresh produce you’d like to this dish, the more the merrier. (You can also make it vegetarian and add grilled tofu.)
- 1/2 head red cabbage, shredded
- 1 cucumber, roughly diced
- 1/3 chopped cilantro
- 3 scallions, green and whites thinly sliced
- 1 bone-in, skin on, chicken breast
- 1 avocado diced
- 1 tablespoon honey
- 1 teaspoon grated ginger
- 1 teaspoon lime juice
- 1/4 cup soy sauce
- 3 tablespoons canola oil
- 1 tablespoon toasted sesame oil
- 1 tablespoon dijon mustard
Season chicken with salt, pepper and lightly coat it with olive oil. Place on grill (or grill pan) until lightly charred and cooked through. Shred or slice thinly once cooled. Place all components of the salad in a large bowl and mix to combine.
In a mixing bowl- add soy,lime, ginger, honey and dijon, then whisk in the oils until incorporated.
Dress the salad and garnish generously with toasted sesame seeds and additional chopped scallions and cilantro. Serve with lime wedges.