Carrot Cucumber Sambal With Chicken Recipe
Ingredients
| 1/4 cup packed dark brown sugar | ||
| Lime juice | 2 Tablespoon (FOR THE VINAIGRETTE) | |
| 2 Tbsp. low-sodium soy sauce | ||
| 1 serrano chile pepper, chopped | ||
| Cilantro | 2 Tablespoon, chopped (FOR THE VINAIGRETTE) | |
| Ginger root | 1 Tablespoon, chopped (FOR THE VINAIGRETTE) | |
| Molasses | 1 Tablespoon (FOR THE VINAIGRETTE) | |
| Garlic | 1 Teaspoon, chopped (FOR THE VINAIGRETTE) | |
| Peanut oil | 1/4 Cup (16 tbs) (FOR THE VINAIGRETTE) | |
| 3 cups shredded green cabbage | ||
| Rotisserie chicken | 3 Cup (16 tbs), shredded (FOR THE SAMBAL) | |
| 2 cups seeded and sliced cucumber | ||
| Julienned carrot | 1 1/2 Cup (16 tbs) (FOR THE SAMBAL) | |
| Mung bean sprouts | 1 Cup (16 tbs) (FOR THE SAMBAL) | |
| 1/2 cup thinly sliced red onion | ||
| Roasted peanuts | 1/2 Cup (16 tbs) (FOR THE SAMBAL) | |
| Kosher salt | To Taste (FOR THE SAMBAL) | |
| Cilantro leaves | 4 (FOR THE SAMBAL) | |
Directions
Place brown sugar, lime juice, soy sauce, serrano, cilantro, gingerroot, molasses, and garlic for the vinaigrette in a food processor.
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.
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.
Chef
