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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|Serving Size: 1 Serving (555g)|
|Recipe Makes: 4|
|Calories from Fat: 382 (52%)|
|Amt Per Serving||% DV|
|Total Fat 42.4g||57 %|
|Saturated Fat 8.3g||42 %|
|Monounsaturated Fat 18.8g|
|Polyunsanturated Fat 12.1g|
|Cholesterol 92.4mg||28 %|
|Sodium 911mg||31 %|
|Potassium 1447.2mg||38 %|
|Total Carbohydrate 53g||16 %|
|Dietary Fiber 10.7g||43 %|
|Sugars, other 42.3g|
|Protein 40.2g||57 %|
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Calories per serving: 732
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