Shredding dinner

Dinner doesn't always have to be a hot thing. The more cold dinners I can make this time of year, the better. I know I'm not alone in this quest, so I wanted to share a recent recipe that was extremely tasty, healthy and filling: coleslaw. Except it's not really coleslaw in the mayonnaise way. It's shredded cabbage and carrots, yes, but then it gets a Vietnamese treatment with a pound of shredded chicken, to boot. And a sprinkling of peanuts. It's a very attractive salad, actually, and I'm sure people would go nuts for it at potluck-type affairs.

In a house of two, this salad lasted a couple nights, and it can be easily zazzed up the second night with other veggies to add a little more bulk. Another bonus for those who need it: it's a gluten-free meal. The only time your kitchen will get hot is when you toast the sesame seeds and poach the chicken, though I'm sure a store-bought rotisserie bird or any leftover cooked chicken would be great, too. 

Note: The fish sauce really makes this dish wonderful in its classic umami way, but I would think soy sauce or Tamari might be OK, too, if you don't have, or like, fish sauce. I would use a little less at first (like 1.5 T.) and add more to taste before dressing the salad.

Vietnamese chicken and cabbage salad with peanuts

Adapted slightly from The Oregonian Cookbook

Chicken:

10 c. water

1 lb. boneless, skinless chicken breast

Dressing: 

3 T. fresh lime juice (about 2 limes)

2 T. plus 1 tsp. fish sauce

1 T. rice vinegar

1 T. vegetable or peanut oil

1 T. firmly packed brown sugar

2 small cloves garlic, minced

1/2 Thai or serrano chili, minced (with or without seeds, based on your spice preference)

Slaw:

1/2 large onion, thinly sliced in half moons

2 T. sesame seeds

1 small head green cabbage, shredded (about 4-5 c.)

1 carrot (or more), shredded (about 1/2 c.)

1/3 c. fresh mint

1/3 c. cilantro

1/4 c. parsley

1 T. unsalted dry-roasted peanuts, finely chopped

Make the chicken: In a medium saucepan, boil the water over high heat. Add the chicken and reduce heat to simmer. Cook for five minutes, then reduce the heat again slightly, so that the liquid bubbles every few seconds. Cook for 10 minutes. Remove from heat and let the chicken stand in the liquid for a few minutes. The chicken should now be cooked through. I check by separating the chicken with a fork. Remove the chicken and place on a plate or cutting board to cool completely. When cool, shred the chicken.

Make the dressing: Whisk ingredients together in a small bowl.

Make the slaw: Mix the sliced onion into the dressing to marinate for at least 10 minutes. Meanwhile toast the sesame seeds in a small skillet over medium-low heat, about 3 minutes, or until light golden brown. Transfer to bowl and set aside.

Combine the chicken, cabbage, carrots and fresh herbs in a large serving bowl. Dump the onions and the dressing in the bowl, too. Toss everything together well, then sprinkle with the toasted sesame seeds and peanuts. Serve immediately.