Chicken and Shredded-Cabbage Salad with Noodles and Peanut Sauce

marthastewart.com

Sonya Terjanian

3 quarts water

2 stalks celery, cut in half lengthwise

1 two-inch piece fresh ginger, thinly sliced

2 garlic cloves

8 sprigs cilantro, including stems, roughly chopped (about ¾ cup), plus ½ cup loosely packed leaves for garnish

2 tablespoons toasted sesame oil

Coarse salt

3 boneless, skinless chicken breasts (about 3 pounds)

1 pound somen or vermicelli noodles

½ head green cabbage

1 bunch carrots, peeled (about 6 carrots)

2 serrano or jalapeno chiles, seeds and ribs removed

½ cup loosely packed fresh mint leaves, chopped

1 five-inch piece fresh ginger, minced or grated (about 3 tablespoons)

2 shallots, minced (about ⅓ cup)

¼ cup fish sauce

½ cup low-sodium soy sauce

¾ cup freshly squeezed lime juice

1 cup smooth peanut butter

¼ cup toasted sesame oil

½ cup roasted unsalted peanuts

Note: Ingredients may have been altered from the original.

Directions at marthastewart.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer