ASIAN CHICKEN SALAD

So, cabbage is my favorite vegetable. It lasts forever in the fridge. It’s so versatile! It’s great fresh, stir fried, or stewed, and even makes a great filling for dumplings!

Cabbage also has great texture and crunch. All that to say, cabbage is the best and everyone should eat more of it. Especially during the apocalypse!

Alright, I’ll get off my cabbage box now.

INGREDIENTS

• 1/2 head of cabbage

• 1/2 onion

• Carrots if you have them

• 1 Cucumber

• Roasted chicken thighs. I usually do a whole chicken roast once a week, and we eat half of the chicken on roast night, and the other half I shred and put into tupperware. This is the salad I make when I have cold leftover chicken in the fridge. I’ll take the chicken out of the fridge and throw it on to the salad but this is just as good without meat of any kind.

• DRESSING

  • 4 cloves of garlic

  • 5 grams of honey

  • 20 grams of soy sauce

  • 20 grams of rice wine or white wine vinegar

  • 4 grams of sesame seed oil

  • heaping spoonful of crushed red chili flakes (if you like spicy spicy)

  • Shake Shake Shake ! or Stir Stir Stir! Cus that honey is gonna wanna clump.

INSTRUCTIONS

• Slice cabbage thinly and submerge in a bowl of water. It’s how I rinse most of my veggies. And then transfer to a colander, rinse and drain

• Slice garlic, cucumber and carrots

• Add all the ingredients together. And that’s it!