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Crunchy Chicken and Mango Salad
from the kitchen of Dena Brummer and Sharmagne Leland-St. John
1 cup freshly squeezed orange juice
3 tablespoons rice vinegar
3 tablespoons low-sodium soy sauce
1 tablespoon toasted sesame oil
2 teaspoons sambal oelek (optional)
6 cups thinly sliced napa cabbage
2 cups sugar snap peas, thinly sliced diagonally
2 cups shredded chicken breast, cooked
1 medium mango, sliced
½ cup coarsely chopped fresh mint
¼ cup sliced scallions
2 tablespoons toasted sesame seeds (for garnish)
In a large bowl, whisk together the orange juice, vinegar,
soy sauce, sesame oil and sambal oelek (if using). Add
cabbage, peas, chicken, mango, mint and scallions. Toss
gently to coat. Serve the salad sprinkled with sesame seeds.
Editor''s Note:
Sambal oelek is a fiery Indonesian chili paste made with just
three simple ingredients: red chili peppers, salt and vinegar.
It is traditionally made by grinding the ingredients together
in a mortar and pestle. Sambal oelek has a bright, intense
chili flavor with a touch of acidity from the vinegar. It is
a versatile condiment that can be used in a variety of dishes.
Sambal Oelek
1 pound hot red chiles, fresnos, serranos or jalapeņos
2 tablespoons rice vinegar
1 tablespoon salt
In the work bowl of a food processor, place the chiles, vinegar and salt.
Pulse until chiles are finely ground and form a paste. Stop to frequently
scrape the sides of the bowl if necessary. Transfer to an airtight container
and store in the refrigerator for up to 2 weeks.
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