If, like me, vinaigrette is your least favorite salad dressing, you will love the thick creaminess of the satay sauce-style peaning dressing in this salad.
Satay sauce style? Yes! You know, peanut butter, fish sauce, ginger, vinegar… You know it’s good fod dipping chicken into but wait until to experience the same mixture coating your raw vegetables. It’s amazing!
Fried Chicken and Red Cabbage Salad
Satay-style peanut dressing
- ½ cup thinly sliced red cabbage
- ½ cup thinly sliced Romaine lettuce
- 1 small red bell pepper thinly sliced
- 2 tablespoons black-eyed beans tossed with a pinch of salt
- 2 tablespoons roasted cashew nuts
- sliced peaches (or mangoes), as many as you like
Make the peanut dressing
- In a bowl, stir together the peanut butter, grated ginger, rice vinegar and honey.
- Add water, a tablespoon at a time, until the mixture is pourable but still thick.
- Mix in enough fish sauce to create your preferred flavor balance.
Fry the chicken
- With the knife held at a 45-degree angle, cut the chicken fillet into six slices about a quarter of an inch thick.
- Place the chicken in a bowl and sprinkle generously with salt and pepper.
- Pour in the rice wine. Mix.
- Add the corn starch and mix again.
- Heat enough cooking oil to reach a depth of one inch.
- Fry the chicken slices until browned and crisp, about two minutes per side.
- Drain and set aside to cool a bit.
Assemble the salad
- In a large bowl, toss together the red cabbage, Romaine lettuce, bell pepper, beans, nuts and peaches.
- Add the chicken and toss again.
- Pile the salad in a bowl.
- Drizzle peanut dressing generously over the salad.