Cabbage Salad Cups

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 chicken drumsticks
• 1 medium green cabbage
• 1/2 carrot, grated
• 2 red radishes, chopped
• 2 green onions, chopped
• 2 ounces rice noodles, thin
• 1 tablespoon sesame oil
• 4 tablespoons ponzu sauce, lime citrus dressing and sauce
• 2 tablespoons ketchup, tomato
• 1 teaspoon sesame oil
• 2 teaspoons sugar
• 1/2 teaspoon red chili pepper flakes (or to taste)

Recipe

• 1 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.
• 2 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.
• 3 prepare rice noodles according to package directions and allow to cool to room temperature. toss with the 1 t sesame oil.
• 4 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.
• 5 when chicken is cooled, shred meat, discarding skin and bone.
• 6 add shredded chicken and rice noodles to veggie mixture and mix well.
• 7 prepare sauce by whisking together all of the sauce ingredients. adjust chili pepper flakes to taste.
• 8 place the 8 large cabbage leaves onto a serving platter. spoon chicken veggie mixture equally into each of the 8 cups.
• 9 drizzle each with sauce and serve.