So I decided to have a theme for each day of the week to help me with ideas of what to cook throughout the week. Wednesday is ethnic night. So last night we had Chinese Cabbage Salad, rice, and Egg Drop soup. Yum it was good. Especially the salad. The dressing is phenomenal! I usually put chicken in it too, but I'm also trying to see if we can eat meat just a few times a week. Anyway, the whole family loved it. Luci especially loved digging for the Ramen noodles and grapes. Another plus...the cabbage came from our garden! Jacob didn't even notice that there was no meat, a key food group that makes a meal filling for a man I guess. Here's the recipe for the salad...
Yields: 5 Servings
Ingredients
3 tablespoons low-sodium soy sauce, divided
2 teaspoons sesame oil, divided (optional but very very yummy)
1 pound skinless, boneless chicken breasts, cubed or sliced (optional)
3/4 head napa cabbage, thinly shredded (about 6 cups)
1 large carrot, shredded (about 2 cups)
3 scallions, trimmed and thinly sliced, greens included (about 1/2 cup)
3/4 package of uncooked Ramen noodles (optional)
2/3 cup sliced grapes
1/3 cup rice wine vinegar
1 teaspoon minced garlic
1/4 teaspoon ground ginger
2 tablespoons canola oil
1 1/2 tablespoons brown sugar
1/2 cup unsalted peanuts
Combine 1 tablespoon soy sauce and 1/2 teaspoon sesame oil and spread onto chicken breasts. Grill in oil on medium-high heat until done, about 5-7 minutes I think. Don't over cook! Remove from oven, cool completely.
In a large bowl, combine
sliced chicken. In a separate bowl, whisk together 2 tablespoons soy sauce, vinegar, garlic, ginger, oil, 1
1/2 teaspoons sesame oil, and brown sugar. Pour dressing over salad and toss to combine.
**Tip: Almost everything in this recipe is optional. Just use what you have! I've even substituted Romaine lettuce for the cabbage before.You can add things too, like mandarin oranges, water chestnuts, etc...
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