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Carrot Cucumber Sambal With Chicken Recipe
|Packed dark brown sugar||1⁄4 Cup (4 tbs)|
|Fresh lime juice||2 Tablespoon|
|Low sodium soy sauce||2 Tablespoon|
|Serrano chili pepper||To Taste, chopped|
|Chopped fresh cilantro||2 Tablespoon|
|Chopped ginger root||1 Tablespoon (Fresh)|
|Chopped garlic||1 Teaspoon|
|Peanut oil||1⁄4 Cup (4 tbs)|
|Shredded green cabbage||3 Cup (48 tbs)|
|Shredded rotisserie chicken||3 Cup (48 tbs)|
|Seeded sliced cucumber||2 Cup (32 tbs)|
|Julienned carrot||1 1⁄2 Cup (24 tbs)|
|Mung bean sprouts||1 Cup (16 tbs)|
|Thinly sliced red onion||1⁄2 Cup (8 tbs)|
|Dry roasted peanuts||1⁄2 Cup (8 tbs)|
|Kosher salt||To Taste|
Calories 474 Calories from Fat 247
% Daily Value*
Total Fat 29 g44%
Saturated Fat 5.1 g25.7%
Trans Fat 0 g
Cholesterol 66.6 mg
Sodium 860.1 mg35.8%
Total Carbohydrates 37 g12.2%
Dietary Fiber 6.2 g24.8%
Sugars 24.1 g
Protein 22 g44.2%
Vitamin A 196.8% Vitamin C 23.3%
Calcium 5.1% Iron 6.7%
*Based on a 2000 Calorie diet
With machine running, slowly drizzle in peanut oil until mixture is blended.
Combine cabbage, chicken, cucumber, carrot, sprouts, onion, and peanuts for sambal in a large bowl.
Toss sambal with vinaigrette to coat ingredients; season to taste.
Divide sambal among four plates.
Top each serving with cilantro leaves.
Serve with rujak or other fresh fruit.