Carrot-Cucumber Sambal with Chicken
This no-cook "Sambal" is a type of spicy Indonesian salad that will delight your taste buds and keep your kitchen cool! Perfect as a main dish, all it really needs is some fresh fruit or a cold melon soup on the side.
Yield: 4 Ready in 30 minutes
4 people trying soon
Verified by stevemur
|1 For the Sambal-|
|3 cupsgreen cabbage; shredded|
|3 cupsrotisserie chicken; shredded|
|2 cupscucumbers; seeded and sliced|
|7 cupscarrots; julienned|
|1 cupmung bean sprouts|
|0.5 cupred onion; thinly sliced|
|0.5 cupdry-roasted peanuts|
|Kosher salt; to taste|
|1 leaves; for garnish|
|1 For the Vinaigrette-|
|0.25 cupdark brown sugar; packed|
|2 tablespoonsfresh lime juice|
|2 tablespoonslow sodium soy sauce|
|1 serrano chile paper; seeded and chopped|
|2 tablespoonsfresh cilantro; chopped|
|1 tablespoonfresh gingerroot; chopped|
|1 teaspoongarlic; chopped or pressed|
|0.25 cupPeanut oil|
Carrot-Cucumber Sambal with Chicken Preparation
For Sambal- Combine cabbage, cucumbers, carrots, sprouts, onions and peanuts in a large bowl. Save the chicken for adding right before serving.
For Vinaigrette- Place brown sugar, lime juice, soy sauce, serrano, cilantro, gingerroot, molasses, and garlic in a food processor. With machine running slowly, drizzle in peanut oil until mixture is blended.
To Finish- Toss sambal with vinaigrette to coat, remembering to add the shredded chicken. The chicken will break down if left too long in the vinaigrette so add it just before serving. Season with salt if desired. Divide sambal among four plates. Garnish with cilantro leaves. Excellent served with fresh pineapple spears on the side.
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