Refreshing Mid-winter Salad, Two Ways

Earlier this week, I made Nigella Lawson’s Vietnamese Chicken and Mint Salad (recipe here), since I had poached chicken on hand and cabbage is 49 cents per pound at Russo’s. Absolutely fabulous, but, as anyone who’s ever bought cabbage knows, even a small head is about triple the eight ounces called for in this recipe.

So tonight I made it again, giving the recipe my own twist.

Chicken and Herb Cruciferous Salad


  • 1 clove garlic, minced
  • 1 large red chile, seeded and minced
  • juice of 2 limes
  • 2 tablespoons fish sauce
  • 2 tablespoons vegetable oil
  • 1 1/2 teaspoons sugar


1 pound green cabbage

  • 1 large sweet onion
  • 1 large carrot
  • 1 bunch kale
  • 2 chicken breast halves
  • 1/2 bunch cilantro
  • 1 bunch mint
  • 1/2 bunch basil
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar

Make a dressing in the bottom of a very large serving bowl. Slice the onion in a food processor and soak in the dressing for 15 minutes while the rest of the ingredients are prepared. Shred the cabbage  and carrot in the processor, and layer on top of the onion. Chop the kale coarsely and add to the bowl. Chop the three herbs finely and add. Chop the chicken; drizzle the soy sauce and rice vinegar over it and let sit for a few minutes before adding to the bowl. Carefully toss the salad, making sure that all the vegetables have a coating of the dressing. Serve immediately (the salad gets soggy overnight). Crisp, refreshing, and an excellent midwinter cheery dinner. And we’ll remember it again come summer!

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