Ingredients
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2 tbsp rice vinegar
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3 tbsp vegetable oil
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2 tbsp lime juice (from 1 lime)
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2 tbsp honey
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2 tbsp low-sodium soy sauce
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2 tsp sesame oil
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1 clove garlic
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1 (1-inch) piece peeled fresh ginger
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1/2 small head green cabbage
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1/2 medium red onion
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2 large carrots, trimmed
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2 cups shredded rotisserie chicken
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1 cup frozen shelled edamame, thawed and drained
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1/3 cup chopped fresh cilantro
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1/3 cup roasted peanuts, chopped
Steps
1
In a large bowl, whisk together the vinegar, oil, lime juice, honey, soy sauce, and sesame oil. Using a microplane, finely grate the garlic and ginger into dressing. Season with salt and pepper.
2
Core and thinly slice the cabbage (about 4 cups) and thinly slice the onion. Add cabbage and onion to bowl and massage with dressing; let sit 5–10 min., until cabbage softens slightly and flavors meld. Meanwhile, peel and coarsely grate the carrots. Add carrots to bowl along with the chicken, edamame, and cilantro and toss to combine. Sprinkle with the peanuts to serve.
