Usuba
Asian-style Chicken and Red Cabbage Salad
A light and vibrant salad with tender boiled chicken, crispy cabbage, and two aromatic sauces — honey-ketchup and peanut. The dish is served as an elegant cabbage nest with chicken balls in the center, garnished with sesame seeds and parsley.
- Total
- 35 min
- Standard serving
- 337.5 g
Ingredients
Total 9
Instructions
- 1
Step 1
Pour cold water into a pot, add chicken fillet and bring to a boil. Simmer for 1 minute, remove from heat and let cool in water for 15 minutes — this way the chicken will remain juicy.
- 2
Step 2
Finely chop the red cabbage, sprinkle with 1 teaspoon of salt and let it sit for 15 minutes.
- 3
Step 3
Prepare the first sauce: whisk together ketchup, 30 ml soy sauce, 10 ml sesame oil and honey until smooth.
- 4
Step 4
Prepare the second sauce: whisk together peanut butter, 2 ml of sesame oil, 10 ml of soy sauce, and 2 tablespoons of water until it reaches a mayonnaise-like consistency.
- 5
Step 5
Slice the cooled chicken into 0.5 cm thick pieces. Lay out plastic wrap, arrange half of the chicken in a mound, wrap tightly into a bag, and place in the refrigerator for 15 minutes. Repeat with the second half.
- 6
Step 6
Rinse the softened cabbage. Add the sliced red onion and 1 tablespoon of honey-ketchup sauce, mix well.
- 7
Step 7
Arrange the cabbage in a mound on the plates. Make a depression in the center of each mound so it resembles a bird's nest.
- 8
Step 8
Unwrap the chilled chicken and place the dense chicken balls into the hollows of the cabbage nests.
- 9
Step 9
Spread the peanut sauce over the chicken, sprinkle with sesame seeds and garnish with a sprig of parsley. Pour the remaining honey-ketchup sauce around the nest.
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