Cabbage Salad Cups

"Inspired by the light, summery flavors of Vietnamese Salad Rolls, these Cabbage Salad Cups bring crunch and a flavorful sauce to delight your tastebuds. Feel free to chop the veggies in a food processor if you have one, and adjust the chili pepper flakes to your heat preference in the sauce. Enjoy!"
 
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photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
1hr
Ingredients:
12
Serves:
4
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ingredients

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directions

  • Bring a large pot of water to a boil. Add chicken and boil 30 minutes, or until cooked through. Allow chicken to cool to room temperature when done.
  • Meanwhile, separate 8 large cabbage leaves from cabbage –gently cut into the large core at the bottom to ease them out leaf by leaf. Gently remove the thickest part of the cabbage rib/stem by cutting a V in the base of each leaf and removing it.
  • Prepare rice noodles according to package directions and allow to cool to room temperature. Toss with the 1 T sesame oil.
  • From remaining cabbage, shred to 1 cups worth. Combine shredded cabbage, carrot, radishes, and green onions in a medium bowl and mix. Reserve any excess cabbage for another use.
  • When chicken is cooled, shred meat, discarding skin and bone.
  • Add shredded chicken and rice noodles to veggie mixture and mix well.
  • Prepare sauce by whisking together all of the sauce ingredients. Adjust chili pepper flakes to taste.
  • Place the 8 large cabbage leaves onto a serving platter. Spoon chicken veggie mixture equally into each of the 8 cups.
  • Drizzle each with sauce and serve.

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Reviews

  1. Excellent! With a little tweaking this would be 5 stars. Like using a different vessel and some ginger and cilantro/mint to the filling would take this over the top! I did use romaine lettuce for the wrap in place of the cabbage. I can see if the cabbage choice was a tender napa but the contest called for straight up green cabbage. Just didn't want to wrestle the head of cabbage to remove leaves. I omitted the 1 teaspoon sesame oil and didn't miss it. Used cellophane noodles in place of the rice It`s what I had and what we enjoy. I did cut the sugar in half. Used the full amount of pepper flakes. Used a hand grater for the carrots and radishes. This is so quick to put together. Thank you for posting this refreshing, light, tasty low carb meal.
     
  2. I liked the flavor and the texture inside the cabbage leaf, but would have liked a less crunchy vessel, maybe a lettuce leaf to hold it all together. The cabbage leafs were too crunchy and firm. You could easily use prepared rotisserie chicken to save time, but I realize for this contest, the recipe had to use chicken drumsticks. Good flavors!
     
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Tweaks

  1. Excellent! With a little tweaking this would be 5 stars. Like using a different vessel and some ginger and cilantro/mint to the filling would take this over the top! I did use romaine lettuce for the wrap in place of the cabbage. I can see if the cabbage choice was a tender napa but the contest called for straight up green cabbage. Just didn't want to wrestle the head of cabbage to remove leaves. I omitted the 1 teaspoon sesame oil and didn't miss it. Used cellophane noodles in place of the rice It`s what I had and what we enjoy. I did cut the sugar in half. Used the full amount of pepper flakes. Used a hand grater for the carrots and radishes. This is so quick to put together. Thank you for posting this refreshing, light, tasty low carb meal.
     

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