ASIAN CHICKEN and CABBAGE SALAD

ASIAN CHICKEN and CABBAGE SALAD

Spending as much time as we do on the boat, economy becomes a huge focus:

  1. Economy of efforts (streamlining the chores so we can be spending more time enjoying sailing)
  2. Economy of scale (keeping our enviromnment small and simple as the less we have, the less that needs our attention)
  3. Economy of resources (anyone who has spent any amount of time on a boat or in an RV knows how important conserving energy output is. There’s also water conservation, and of course, dollar economy. Who isn’t familiar with the acronym B.O.A.T (bring out another thousand)?

All this brings me to this next recipe.  I’ve started using my pressure cooker a lot more lately because it addresses almost all of the above ‘economies’…all except electricity usage….but the fact that I can cook in a fraction of the time strikes a balance of sorts.

For example, I pressure cooked a whole chicken in 25 minutes, removed the meat and threw the bones back into the pot with seasonings for another 25 minutes under pressure, strained the broth and used it for a very yummy chicken noodle soup…

…with more than enough juicy meat leftover for this next super easy recipe.

Aside from the basic ingredients, I used a package of  ramen noodles, crushed and lightly toasted on the stove top.  They can be left out but I found they added an extra crunch to the already crisp crunchy salad.  I also added some Gomashio, a crushed sesame seed and sea salt combination, to the noodles  (my recipe here) .  The salad recipe doesn’t have added salt so when you sprinkle the Gomashio just before serving you get a very slight pleasant hint of salt with each bite. It’s very easy to make and a versatile seasoning to keep on hand.

The peanut dressing is what brings the whole salad together though – peanutty, tangy, a touch of sweet with a hint of spice.

On the boat I love using the French way of making a salad.  The dressing ingredients are mixed together directly in the salad bowl.  The crunchiest and least fragile vegetables are added next, with those ingredients that could go soggy on top, then when you are ready to dine, toss all together.  This is also a useful way of transporting a salad to a pot luck gathering.  Simply cover and toss when you arrive. Fewer dishes dirtied. Less water used to wash up. Economy rules!

So easy! So healthy! So economical and so very very tasty!

ASIAN CHICKEN CABBAGE SALAD
 
Author:
Serves: 4 main course servings
Ingredients
  • 1 16 oz package cole slaw mix
  • 2 cups chopped cooked chicken
  • 2-3 green onions, chopped
  • ¼ cup chopped parsley
  • 2 heaping tbsp peanut butter
  • 2 tsp sesame oil
  • 2 tbsp neutral oil (I used grapeseed oil)
  • 1 tbsp Bragg seasoning or soya sauce
  • 1 tbsp Sriracha
  • 1 tbsp honey
  • 1 tbsp rice wine vinegar
  • 1 tbsp lime juice
  • 1 garlic clove,smashed and pressed
  • 1 tsp freshly grated ginger
  • 1 [3] oz package ramen noodles, minus the seasoning pack, crushed and toasted (optional)
  • 1 tsp Gomashio (optional)
  • ½ cup peanuts, roughly chopped
  • 1-2 tbsp sesame seeds
Instructions
  1. In a large salad bowl toss together cole slaw, chicken, onions and parsley.
  2. Whisk together dressing ingredients (peanut butter, sesame oil, neutral oil, soya sauce, sriracha, honey, vinegar, lime juice, garlic and ginger)
  3. Toss dressing with salad mix.
  4. Sprinkle with noodles, peanuts and sesame seeds and toss again.
  5. Add a final sprinkle of Gomashio if using.
  6. Serve and enjoy.

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