Cabbage Salad Cups
Ready In: 1 hr
Serves: 4
Ingredients
Salad
- 4 chicken drumsticks
- 1 medium green cabbage
- 1⁄2 carrot, grated
- 2 red radishes, chopped
- 2 green onions, chopped
- 2 ounces rice noodles, thin
- 1 tablespoon sesame oil
Sauce
- 4 tablespoons ponzu sauce, lime citrus dressing and sauce
- 2 tablespoons ketchup, tomato
- 1 teaspoon sesame oil
- 2 teaspoons sugar
- 1⁄2 teaspoon red chili pepper flakes (or to taste)
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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off