Another vegetable that is available here in France now is white cabbage. It’s the cabbage that I grew up with that is used to make coleslaw / cabbage salads, sauerkraut, and the cooked cabbage dishes of the Midwestern U.S.
When we moved here we learned that ‘cabbage’ was the green or Savoy type. Red cabbage showed up occasionally during winter.
Now we have white cabbage – along with iceberg lettuce and butternut squash.
The world is becoming smaller.
Click here to Pin Teriyaki Chicken & Cabbage Salad
PrintTeriyaki Chicken & Cabbage Salad
The only cooking done for this easy salad is a quick stir-fry for the chicken. Summer cooking!
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Salad
Ingredients
- 2 (10oz, 300gr total) chicken breasts, boneless, skinless, sliced
- 2 tbs Teriyaki sauce
- 1 tbs sesame oil
- 1 tbs sherry vinegar
- 2 tbs olive oil
- 1/4 tsp dried, powdered ginger
- 2 cloves garlic, minced
- Salad:
- 3 cups shredded cabbage
- 1 carrot, shaved
- 1 rib celery, thinly sliced at an angle
- 1/2 red bell pepper, julienned
- 2 tbs fresh snipped chives
- 2 tbs fresh snipped garlic chives
- 3 tbs toasted sesame seeds
- Peanut Dressing:
- 1 tbs peanut butter
- 2 tbs sherry vinegar
- 1 tbs sesame oil
- 1 tbs salad olive oil
- 3 tbs Teriyaki sauce
Instructions
- Chicken:
- Put Teriyaki sauce, sesame oil, vinegar, 1 tbs olive oil, ginger and garlic in a small bowl.
- Whisk well to combine.
- Add chicken and toss to coat.
- Allow to marinate for 15 minutes while you make the rest of the salad.
- Salad:
- Put cabbage, carrot, celery, pepper, into a large salad bowl.
- Whisk all ingredients for dressing, add to salad and toss well.
- Allow to rest and the flavors to blend while cooking the chicken.
- To cook chicken: heat remaining 1 tbs olive oil in a skillet over medium-high heat.
- When sizzling, add chicken and stir-fry 4 – 6 minutes, or until done.
- When the chicken is done, arrange on the salad.
- Sprinkle with sesame seeds and serve.
Notes
Shave the carrot using a vegetable peeler.
You can toast sesame seeds in a dry, nonstick skillet, over medium-high heat, 3 – 6 minutes. Start flipping them or shaking the skillet after 1 – 2 minutes and remove as soon as light brown.
Or just buy them toasted or just don’t bother.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 816
- Sugar: 15.4 g
- Sodium: 986.8 mg
- Fat: 63.3 g
- Saturated Fat: 9.6 g
- Trans Fat: 0 g
- Carbohydrates: 24.8 g
- Fiber: 6.5 g
- Protein: 39.4 g
- Cholesterol: 103.4 mg
If you prefer lettuce: Teriyaki Chicken & Avocado Salad
It’s starting to feel autumnal here. Not the weather, but the chores.
I cleaned out under the fig trees and hazelnut trees.
Mon mari is cutting firewood and bringing it into the barn.
Tomorrow I’m going to concede defeat and start pulling up the non-producing plants in my potager.
I can start with the sweet corn.
This was my entire harvest out of two 15 foot rows:
The teaspoon is there for size reference.
I have 6 feet of pole beans. The plants are lovely, full of leaves. But the flowers have never appeared and there have been no beans. None.
Usually I plant 4 summer squashes – green, yellow, white, striped.
Usually, by this time I’m so sick of summer squash that I’m ready to pull out the plants for the compost.
This year I planted 3 squash. 1 plant has produced 3 squash, 1 plant has given me 1 and the 3rd plant 0.
They’re not getting pollinated. The male and female flowers are there but no bees. 2 of the squash I’ve picked I hand-pollinated.
I’ve had 5 really productive tomato plants, which is good. But only 5 out of the 12 that I planted.
It’s been a very weird summer garden.
Our cabbage here is much cheaper than lettuce so we’ve been having a lot of cabbage sides. I refuse to pay $5 for a head of lettuce. We haven’t had lettuce now for months due to the price.
I’m sorry about your corn. That’s…pretty bad. My bush beans which I think were mis-marked, had nothing forever and now are producing faster than I can pick them. My tomatoes are finally producing faster than I can pick them as well and they’re turning into zucchini as far as trying to give them away because I have so many. Same with the banana peppers. Didn’t get a lot of cukes though. They did the same thing they always do. Hundreds of flowers and as soon as they start producing cukes, the plants turn yellow and that’s the end of that. I don’t get that.
I haven’t bought vegetables in summer (or fall) in 15 years – until this year. 4 zucchini from 3 plants. The tomatoes are…. adequate. I don’t have as much in my freezer as usual but I’ve had lots of tomato sandwiches, the important part. Our fall has arrived early, and, when it stops raining I’ll see how the winter squash are doing. I’m happy with an early finish (except for my favorite tomato plant, which is loaded again)