“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!”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. Prepare rice noodles according to package directions and allow to cool to room temperature. Toss with the 1 T sesame oil.
  4. 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.
  5. When chicken is cooled, shred meat, discarding skin and bone.
  6. Add shredded chicken and rice noodles to veggie mixture and mix well.
  7. Prepare sauce by whisking together all of the sauce ingredients. Adjust chili pepper flakes to taste.
  8. Place the 8 large cabbage leaves onto a serving platter. Spoon chicken veggie mixture equally into each of the 8 cups.
  9. Drizzle each with sauce and serve.

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