It seems like many of my recipes start with having an ingredient I need to use now, making something out of leftovers, having too much of something in the cupboard, or some other circumstance that at first making feels like a frenzied concoction. This salad is an example of too much of an ingredient: hoisin sauce. (I have a similar overstock issue with Oyster sauce.)
I remembered a night we dined in with some friends and they made hoisin chicken and it was DELICIOUS. This salad is great with all lettuce or half lettuce and half cabbage. Green onions are a must and you can include cucumber, carrot or a bit of bell pepper, or a combination. If you can tolerate wonton strips they add to the texture, but this salad is good with or without them.
If you want a bit of kick you can add a drop of sriracha to the dressing. A drop is far less than the 1 tsp Monash lists as low-Fodmap so no worries there. I whisk the dressing a lot before serving and while pouring; this dressing separates more than any other, but I like it so I accept it.
Low Fodmap Asian Salad with Hoisin Chicken
Ingredients
Salad
- 2 cups green and red cabbage mix
- 2 cups lettuce (butter, romaine, iceberg or mix)
- 3 green onions, chopped (green parts only)
- 1/2 cucumber, diced
- wonton strips (if tolerated)
Chicken
- 1 lb ground chicken
- 3 tbsp hoisin sauce
- 1 tsp tamari gluten-free soy sauce
- 1 tsp rice vinegar
- 2 tsp fresh ginger, minced
Dressing
- 3 tsp sesame oil
- 1 tsp tamari gluten-free soy sauce
- 2 tsp coconut aminos
- 2 tsp sugar
- 1 tsp garlic olive oil
- 1 1/2 tbsp rice vinegar
- 3 tbsp avocado or a neutral oil
- 1 tsp fresh ginger, minced
- Drop sriracha (optional)
Instructions
- Mix dressing ingredients and set aside.
- Cook ground chicken on stove top. Top cooked chicken with hoisin sauce, soy sauce, rice vinegar and ginger and stir. Cook for a few minutes until liquid ingredients have evaporated and brown bits start to form at the bottom of the pan. Scrape up the brown bits and incorporate into the mixture.
- Chop salad ingredients and toss in a bowl.
- Allow chicken to cool slightly and add to salad mix and toss with dressing.
- Top with wonton strips if tolerated.