Thai cabbage salad with chicken recipe

You probably know by now that I can't get enough cabbage, so I definitely wasn't disappointed when Mom suggested that I get one when we picked up my CSA share last week.  We didn't end up eating it while my parents were here, but I knew that I could put it to good use.  I decided to do a cabbage salad, but I wanted to try something different than my usual Chinese cabbage salad.  This Thai version looked delicious, so I gave it a shot.

I really liked the way that this turned out.  The cabbage wasn't swimming in dressing, so it retained its crunch even after several days.  It had a nice amount of spice, too, with that wonderful Thai curry taste.  I really don't think that salting the cabbage does much, so feel free to skip that step if you're short on time.  And next time I just may add some shredded coconut.  It can't hurt, right?

Thai cabbage salad with chicken (adapted from Serious Eats)
(Printable version)

1 small cabbage, shredded
1 Tbsp kosher salt
2 medium carrots, shredded
2 cups shredded cooked chicken
1/4 cup cilantro, chopped
1 Tbsp Thai red curry paste
1/2 Tbsp fish sauce
1/4 cup rice vinegar
2 Tbsp olive oil
2 tsp honey
1/8 tsp cayenne pepper
juice and zest of 2 limes
1/2 cup roasted peanuts

Toss cabbage and salt together in a large colander and let sit for 30 min.  Then rinse cabbage and let it drain for a few minutes.  Combine cabbage, carrots, chicken, and cilantro in a large bowl.  In a separate bowl, stir together curry paste, fish sauce, vinegar, oil, honey, cayenne, and lime juice and zest.  Toss this dressing with the cabbage mixture and sprinkle with peanuts.  Serves 4-5.