Korean Chicken Salad
Author: 
Prep time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 C cooked chicken torn into bite size pieces (I used leftover roast chicken)
  • 4 C purple cabbage, shredded
  • 4 C napa cabbage, shredded
  • 3 medium size carrots, grated
  • ½ C kimchi
  • 2 Tbs sesame seeds (preferably toasted)
  • 1 garlic clove, minced
  • 1 inch piece of ginger, finely chopped
  • 1 small chile, deseeded and finely chopped, OR 1 tsp red pepper flakes
  • 1 tsp lime juice
  • ½ tsp fish sauce
  • 1 tsp tamari or coconut aminos
  • 1 Tbs rice wine vinegar
  • 2 Tbs olive oil
  • 1 tsp toasted sesame oil
  • 2 tsp coconut sugar or honey
  • 1 green onion stalk, finely chopped
  • 2 eggs, fried to your preference (optional)
Instructions
  1. Combine cabbages, carrot,kimchi and sesame seeds in a large bowl and set aside.
  2. Mix together garlic, ginger, chile, lime juice, fish sauce, tamari, rice wine vinegar, olive oil, sesame oil and sugar, whisk together until well slightly emulsified (you could also do this in a blender)
  3. Add half the dressing to cabbage and massage it in with your hands until cabbage starts to soften.
  4. Fry your eggs and warm up your chicken in a frying pan with some of the leftover dressing.
  5. Top with chicken, a fried egg, green onion and a generous drizzle of dressing.
Recipe by Naked Cuisine at https://www.nakedcuisine.com/korean-chicken-salad/