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Asian-inspired chicken cabbage salad with lots of fresh herbs and a deliciously puckery lime dressing. Satisfying, refreshing and perfect for a hot summer day. Feel free to swap out the chicken with shrimp or tofu puffs. Serves about 2-ish.
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Squeeze juice from half a lime, reserving the other half for flavor adjustments or a cocktail. In a small bowl, mix the fresh lime juice with ½ tsp soy or fish sauce, ½ tsp sugar, a small crushed garlic clove, and about ½ to 1 Tbsp of sesame oil, depending on your preference. If you want the dressing to be a little spicy, add in a few thin slices of Thai bird’s-eye chili. Mix dressing well, taste, and add more lime juice or fish sauce if needed. The dressing should taste pleasantly aggressive at this point. Set aside.
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Thinly slice half a small head of purple or green cabbage and shred about ½ pound of poached or pan-fried chicken breast. (Alternatively, use tofu puffs or poached shrimp) Toss cabbage and chicken in a large bowl, drizzle the dressing all over and give the salad another mix to combine thoroughly. Taste again and adjust with more lime (or rice vinegar if you ran out of lime) and/or fish sauce. Before serving, add in some sliced scallions and a couple handful of fresh herbs such as mint, cilantro or basil (leaves and tender stems only, torn if large). Sprinkle all over with toasted sesame seeds, toss again and serve.
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