This Asian chicken salad is full of crunchy cabbage, fresh vegetables, tender chicken and throws itself with the most acute dressing. Stay well for days!
This salad is incredibly delicious, an absolute explosion of textures and flavors! The spicy and slightly sweet dressing is out of this world. I could eat this for days and never get tired of that (Oh, wait, I did!).
Asian chicken salad vegetables
This salad is loaded with fresh and crispy vegetables.
- Napa cabbage: It could also be called Chinese cabbage. You will need approximately 1 cabbage head for this recipe. Cut the cabbage by half throughout and then turn each cut down on the cutting table and cut it into thin pieces.
- Red cabbage: Cut the cabbage by half, remove the nucleus, turn half of the cabbage cut down and cut finely. I use approximately 1/4 of an average red cabbage head for this recipe.
- Red pepper: Cut the bottom and the top. Remove the nucleus. Cut the wide strip of the remaining pepper in fine slices.
- Carrots: Carrots can be crushed in a cash ralorer, in a food processor, in slices by hand or also work the carrots of store phosphoros (which is what I use).
- Green onions: Cut the end of the root. Finely chop the white and green parts.
- Chopped coriander: A medium group of coriander, chopped, is almost perfect for this recipe. You can add more or less to taste.
The exact amount of vegetables for salad is variable. Add more or less, to taste and if you omit a vegetable or another, simply compare it in volume with another of the vegetables.
I prefer all vegetables, but especially cabbage, in fine slices.
You can use a food processor equipped with the crushing/slice blade for optimal crushing and even, but I only enter with a good old knife and a cutting table and portion as finely as possible.
Add all the salad ingredients to a bowl and prepare the dressing.
The most tasty dressing
The dressing for this salad is delicious outside this world. You will need the following ingredients:
- Non -seasoned rice vinegar: It is important to use not season since the recipe adds salt and sweetness with other ingredients.
- I am Sauce: Always use low in sodium; If you wear full sodium soy sauce, omits the pinch of salt.
- Honey: Add more to taste, after mixing, if necessary.
- Toasted sesame oil: This is easily found in the Asian food hall.
- Olive oil: It can be underwent in another type of oil, if you wish (grapese, vegetables, etc.).
- Garlic and ginger: Fresh garlic and ginger is always a good idea. I often use frozen cubes, and that also works very well.
- Peanut butter: This adds the most charming creamy sweetness to dressing. It can be omitted for an allergy purpose or other reasons, but I recommend using it for a well balanced dressing.
Once the salad ingredients are together, add the dressing and stir again until they are combined uniformly.
Head salad
Because the cabbage, and not lettuce, constitute the basis of the salad, along with other crunchy vegetables, remains crispy for a few days. Talk about Best.lunch.ever.
Makeup set plan
- If you are eating this for dinner but waiting for leftovers, Reserve the Chow Mein noodles and sesame seeds and add them just before serving.
- If you are doing this salad intentionally in advance to serve later (like a complete lot), I suggest cutting all the vegetables and chicken and store them in separate containers in the refrigerator. Make the dressing and also save in the refrigerator. Mix everything when ready to serve.
I ate this salad for three days in a row, and I was still dreaming of her after she left.
It is refreshingly crispy and delicious, and that spicy dressing with vegetables and tender chicken is literally the best salad combo in history. I can’t wait for you to do it!
Asian chicken salad with the most ascending dressing
Salad:
- 4 to 5 Cups Finely grated napa cabbage, approximately 1/2 medium cabbage (see note)
- 3 Cups chicken cooked in cubes (see note)
- 1 cup Finely grated red cabbage, approximately 1/4 medium cabbage (see note)
- 1 cup Matchstick Carrots (See note)
- 1 cup Julienned red pepper
- 2 green onions, finely chopped white and green pieces
- ¼ to ½ cup chopped fresh coriander
Bandage:
- ¼ cup Non -seasoned rice vinegar
- ¼ cup low soy sauce
- 2 tablespoons olive oil
- 1 tablespoon creamy peanut butter (see note)
- 1 tablespoon Honey
- 2 teaspoons Fresh grated ginger
- 1 teaspoon roasted sesame oil
- 1 nail garlic, finely chopped
- Pinch of salt and pepper
Deck:
- Chow mein noodles, for coverage
- Toasted sesame seeds, to cover
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Add all the salad ingredients to a large bowl and mix.
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Add all the ingredients of the dressing to a blender and process until it is soft. Try and add additional salt, salt and pepper, if necessary.
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Pour the dressing evenly on the salad and mix until it is combined uniformly.
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Cover with chow mein noodles and toasted sesame seeds (optional) and serve immediately. The salad remains well for several days in the refrigerator, if done in advance, reserve the chow mein noodles and the sesame seeds and add them just before serving.
- Cabbage: You can use a knife/cutting table or crushing disk in a food processor for cabbage. I prefer the finely cabbage on slices for this salad (I do it with a knife and only cut as finely as possible).
- Carrots: Carrots can be crushed in a cash ralorer, in a food processor, in slices by hand or also work the carrots of store phosphoros (which is what I use).
Chicken: I prefer that the chicken is quite small for this recipe.
Peanut butter: The peanut butter can be omitted for a more basic vinaigrette dressing (although peanut butter is very breath, it gives it a creamy sweetness that is incredible in the salad).
Service: 1 Serve (approximately 2 salad cups), Calories: 197Kcal, Carbohydrates: 11gram, Protein: 19gram, Fat: 9gram, Saturated fat: 1gram, Cholesterol: 48mg, Sodium: 506mg, Fiber: 2gram, Sugar: 7gram
Recipe source: From Mel’s Kitchen Cafe
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