- 1 cup chopped celery
- 1/2 cup chopped carrots
- 1/2 cup chopped red bell pepper
- 12 water chestnut slices
- 1/4 cup low-fat sesame-ginger salad dressing (such as Walden Farms)
- 1 tablespoon red curry paste
- 4 ounces cubed cooked chicken
- 5 cabbage leaves
Mix celery, carrots, bell peppers, and water chestnuts together in a microwave-safe bowl. Add sesame-ginger dressing and curry paste and toss to coat.
Sign up now and get up to
Cover vegetables and microwave on high until fork tender, about 4 minutes. Stir chicken into vegetables and microwave on high until chicken is heated through, about 2 minutes.
Place cabbage leaves in a microwave-save bowl and microwave until soft, about 1 minute. Spoon equal portions of vegetable mixture onto each cabbage leaf.