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Thai Cabbage Salad With Chicken

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“A tingler from Serious Eats.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Toss the sliced cabbage with 1 tablespoon kosher salt and set in a colander over a bowl (or your sink, you don’t need the liquid) for 30 minutes. Rinse thoroughly and dry well. Set aside.
  2. For the dressing whisk together the curry paste, fish sauce, vinegar, salt, sugar, oil, cayenne and lime zest and juice. Set aside.
  3. Combine the cabbage, carrots, cilantro and chopped peanuts with the dressing and toss well to coat. Divide among four plates, and top with shredded chicken, a sprinkling of nuts and a few cilantro leaves.

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