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Chicken, red cabbage, and soba noodle salad

July 4, 2012
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Serves 4

Salt, to taste
8ounces soba noodles
cup rice vinegar
Juice of 1 lime
2tablespoons brown sugar
1tablespoon sesame oil
Pinch of salt
1garlic clove, chopped
1tablespoon chili sauce
2pieces of breast, 1 thigh, and 1 drumstick, removed from the bones and shredded
½small red cabbage, cut into fine shreds
2large radishes, trimmed and sliced
3scallions, cut into ½-inch pieces
2tablespoons chopped fresh cilantro
1lime, cut into wedges (for garnish)

1. In a large saucepan of boiling salted water, cook the soba noodles, stirring occasionally, for 8 minutes, or until they are tender but still have some bite. Drain and without rinsing, transfer to a bowl.

2. Meanwhile, in a saucepan over low heat, warm the rice vinegar, lime juice, and brown sugar, stirring until the sugar dissolves; cool. Remove from the heat and stir in the sesame oil, salt, garlic, and chili sauce.

3. In a bowl combine the chicken, cabbage, radishes, and scallions. Toss well. Add the rice vinegar mixture and noodles. Toss again.

4. Divide the salad among 4 shallow bowls and sprinkle with cilantro. Garnish with lime. Molly Kravitz

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