Asian Steak (or Chicken) Salad with Cucumber and Napa Cabbage

Despite cold winds and dreary skies, there's nothing like the end of the holidays to get me craving foods that are healthy and fresh. Anticipating such, the January issue of Everyday Food included a recipe for Asian Steak Salad with Cucumber and Napa Cabbage (p. 97). Chicken breast was a no-brainer substitute for the steak, and the only other change I made, anyone could guess--a lot more heat.

I like this recipe, and many others like it from Everyday Food, because of the short ingredients list, quick cooking times, and easy adaptability (I say this every time, but it still holds true!). Though I liked the bright acidity of the dressing, next time I would like to add lots of chopped cilantro, a few freshly sliced jalapeños and additional toasted sesame oil. Even better! As a final note, I should add that this is a great meal to take to work for lunch. I can always appreciate a meal that travels well.

From Everyday Food, January 2008, p. 97

1/4 c. fresh lime juice
1/4 c. rice wine vinegar
2 T vegetable oil
1 T toasted sesame oil
red pepper flakes (I used over a teaspoon)
2 garlic cloves, crushed
1 pound flank steak (or chicken)
1/4 c. soy sauce
1/2 pound napa cabbage, thinly sliced crosswise
English cucumber, thinly sliced
Unsalted roasted peanuts, coarsely chopped, for garnish

Whisk together ingredients lime juice through garlic to make the marinade. Place chicken or steak in ziploc bag and pour in half of marinade mixture and the soy sauce. Reserve remaining marinade for dressing. Marinate in the fridge for one hour up to overnight.

Once marinated, cook chicken over medium heat on the stovetop. Meanwhile, slice cabbage and cucumber and toss together with peanuts and reserved marinade. Top salad with cooked chicken. I drizzled additional toasted sesame oil over the top as well.