It’s hot out there. The mercury has been hovering around 90 degrees this week (and I’ve been working outside on an organic farm; a story for another day). A mere few weeks ago, was yearning for warmer days, now I wish it was less hot and humid. Such is life.
Thus, something light and refreshing was calling out, but something different than your ordinary garden salad. More along the lines of crisp and crunchy with a punch of citrus, a hint of tang, and a touch of heat.
I ended up julienning a bunch of veg — cabbage, snow peas, carrots, an assortment of fresh herbs (Thai basil, Thai mint, cilantro) and green (unripe) mango, the latter which imparts a sour, floral, and crunchy quality (think granny smith apple); crispy/crunchy textures in salads are always a plus, in this case roasted peanuts and fried onions and garlic slices; all dressed with a light yet invigorating chile-lime-ginger-peanut dressing.
I smoked a whole chicken a few days ago. Shredded and added the leftover chicken to the salad. Am a sucker for anything smoked. That being said, grilled or roasted chicken would make for an equally nice addition.
Today’s creation is a simple, yet tasty, piled-high salad with layer upon layer of flavors. Definitely hit the spot!
This is green mango salsa (i.e., an unripe mango) that I bought at a local Asian market. The skin is mostly green and the mango is firm to the touch. Peel the skin, slice thinly, and then cut into matchstick-sized pieces.
A bit of work to julienne all the veg…just make sure you have a good, sharp knife.
This is the chicken I smoked the other day…about 2 1/2 to 3 hours at low temp (250-275F).
Cabbage & Green Mango Salad with Smoked Chicken
Adapted from The Guardian
1-inch piece fresh ginger, peeled and julienned
1 to 3 red bird’s-eye chile minced; more or less depending on desired heat level
5 tablespoons lime juice (from 1½ limes)
1 teaspoon salt
5 tablespoons peanut oil
1 onion, peeled, halved and thinly sliced
4 to 5 garlic cloves, peeled and thinly sliced
1½ tablespoons chickpea flour
2 tablespoons natural peanut butter
½ small green cabbage, finely shredded
2 unripe mangoes, peeled and julienned
2 medium carrots, peeled and julienned
1 cup, julienned snow peas
1/2 cooked (smoked, grilled or roasted) chicken, shredded
1 handful mint leaves, chopped
1 handful coriander leaves, chopped
1 handful Thai basil leaves, chopped
1 large roasted peanuts, chopped
Place the ginger and chile in a bowl, add the lime juice and salt, and let steep while you prep the other ingredients.
Heat the oil in a deep-side frying pan over a medium heat. When smoking hot, add the onion. Fry, the onion, stirring once or twice until brown and crispy, about 12-14 minutes (watch carefully making sure it don’t burn). Remove with a slotted spoon and place on paper towels to drain. Add the garlic slices and cook for two minutes in the same pan, until golden brown (again, keep a close eye to ensure it doesn’t burn). Transfer the garlic with a slotted spoon to paper towels to drain.
In the remaining hot oil over a very low heat, stir in the chickpea flour to create a paste. Stir constantly for one minute, then add the peanut butter, stir for another minute, then take off the heat. Let cool.
Combine the julienned cabbage, mango, carrots, snow peas and shredded chicken in a large bowl. Add the fried onions and garlic (reserving a handful for garnish). Toss to combine. Add the chickpea-peanut paste and the ginger-chile-lime mixture and toss again. Taste and adjust the lime and salt.
To serve, transfer to a serving bowl, add the herbs, toss one final time. Top with the chopped peanuts and reserve fried onions and garlic.
