Description
Inspired by the light, summery flavors of vietnamese salad rolls, these cabbage salad cups bring crunch and a flavorful sauce to delight your tastebuds. Feel free to chop the veggies in a food processor if you have one, and adjust the chili pepper flakes to your heat preference in the sauce. Enjoy!
Ingredients
- Chicken Drumsticks
- Green Cabbage
- Carrot
- Red Radishes
- Green Onions
- Rice Noodles
- Sesame Oil
- Ponzu Sauce
- Ketchup
- Sugar
- Red Chili Pepper Flakes
Instructions
- Bring a large pot of water to a boil
- Add chicken and boil 30 minutes, or until cooked through
- Allow chicken to cool to room temperature when done
- Meanwhile, separate 8 large cabbage leaves from cabbage gently cut into the large core at the bottom to ease them out leaf by leaf
- Gently remove the thickest part of the cabbage rib / stem by cutting a v in the base of each leaf and removing it
- Prepare rice noodles according to package directions and allow to cool to room temperature
- Toss with the 1 t sesame oil
- From remaining cabbage, shred to 1 cups worth
- Combine shredded cabbage, carrot, radishes, and green onions in a medium bowl and mix
- Reserve any excess cabbage for another use
- When chicken is cooled, shred meat, discarding skin and bone
- Add shredded chicken and rice noodles to veggie mixture and mix well
- Prepare sauce by whisking together all of the sauce ingredients
- Adjust chili pepper flakes to taste
- Place the 8 large cabbage leaves onto a serving platter
- Spoon chicken veggie mixture equally into each of the 8 cups
- Drizzle each with sauce and serve