It's getting hotter, which means that light evening meals such as salads are sounding better and better. This week, we'll give you recipes for salads that could also serve as main courses with the addition of a little protein. This one comes from Martha Stewart's magazine Everyday Food.
3/4 cup coarsely chopped green onions, (about 6)
3/4 cup cilantro leaves, plus sprigs for garnish (optional)
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1/4 cup cider vinegar
2 teaspoons finely grated peeled fresh ginger
4 teaspoons toasted sesame oil
Coarse salt and ground pepper
1 small red cabbage, halved, cored, and shredded (8 cups)
2 cups shredded or coarsely grated carrots (about 4 medium)
12 oz. poached chicken breast or skinless rotisserie chicken meat, shredded (3 1/2 cups)
Rice crackers (optional)
In a blender, combine green onions, cilantro, vinegar, ginger, and sesame oil; blend until smooth. Season generously with salt and pepper. Set dressing aside.
In a large bowl, toss the cabbage, carrots, and chicken with dressing. Divide evenly among plates; garnish with cilantro sprigs, and serve with rice crackers, if desired.