Thai Chicken Cabbage Salad
By Krysta Lubold
This versatile dish can be served hot or cold; a top a bed of brown rice, rolled into Bibb lettuce wraps, or tossed together with soba noodles.
For the Salad:
• Rotisserie Chicken (white and dark meat pulled off the bone)
• 1/2 Cup Scallions (reserve some for garnish)
• 1 Bag Mixed Cabbage Slaw Mix
• 1 Cup Whole Cashews
• 2 Cups Bean Sprouts
• 1/2 Cup Chiffonade-Cut Basil
* Mix together in a large mixing bowl.
For the Dressing:
• 3 Tbs. Crunchy Peanut Butter
• 3 Limes (juiced)
• 2 Tbs. Sambal garlic chili paste (add more if you like it spicy)
• 2 Tsp Ginger Paste
• 1 Tbs. Soy Sauce
• 2 Tbs. Clover Honey
Directions
• Mix together, then drizzle it over the salad mixture and chill.
For Krysta, who moved to Folly Beach from New England thee years ago, cooking has always been a part of her life. On Sundays instead of going to church, football was on TV and Krysta and her Dad, Rob, were in the kitchen concocting up a new chili recipe or making a boat-load of chicken wings for the Patriot’s game. But her inspiration for this Asian dish came from the hole-in-the-wall Thai restaurant, Krua, where she and her family frequented and she took her first bite of Pad Thai. It was there that she met Mott, the waitress who gave her Tiger bracelets, handmade Thai costume jewelry, and a cake with chocolate dipped strawberries on top for her birthday. Mott passed away a few years ago, but Krysta remembers their time together fondly and hopes to travel to Thailand to taste the authentic cuisine and maybe even get a Tiger bracelet in Mott’s honor. Today, Krysta resides beach front with her dog Sookie. — By Lindsey Chambers
