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Chinese Chicken Salad

Ingredients
Vinaigrette
  • 3 tbsp light soy sauce (Note 1)
  • 3 tbsp rice vinegar (aka rice wine vinegar)
  • 1 tbsp sesame oil
  • 2 tbsp grapeseed oil (or canola or any other neutral flavored oil)
  • 1 tsp sugar
  • 1½ tsp fresh ginger, grated or very finely chopped
  • 1 garlic clove, minced
  • ½ tsp black pepper
Salad
  • 1½ cups red cabbage, finely shredded
  • 4 cups Chinese cabbage (Nappa Cabbage), finely shredded (Note 2)
  • 1 cup carrot, finely shredded
  • 2 cups chicken, shredded
  • ½ cup scallions / shallots, finely sliced on the diagonal
Garnishes
  • ½ to 1 cup crunchy noodles (I use Chang's) (Note 3)
  • 2 tbsp peanuts, roughly chopped
  • 1 tsp sesame seeds
Instructions
  1. Combine the Vinaigrette ingredients in a jar and shake. Set aside for 10 minutes or so for the flavours to meld.
  2. Place the Salad ingredients together in a large bowl. Drizzle over dressing then toss. (Note 4)
  3. Just prior to serving, sprinkle over most of the crunchy noodles, reserving some for garnish. Toss quickly, then garnish with peanuts, sesame seeds and remaining crunchy noodles and serve immediately.
Notes
1. Light soy sauce is lighter in colour and flavor than ordinary soy sauce but is saltier. If you don't have light soy sauce, you can use ordinary but adjust as follows - instead of using 3 tbsp of light soy sauce, use 2 tbsp ordinary soy sauce + 1 tbsp water + ¼ tsp salt + pinch of sugar.

2. You can substitute with ordinary green cabbage.

3. You can buy crunchy fried noodles in the Asian section of supermarkets. I don't even know if you can get them in Asian grocery stores! They are cheap - just over $1 for a packet. You can use any crunchy fried noodles - thick or thin. I use a brand called Chang's (yellow packet).

4. At this stage, you can serve immediately or set it aside for up to 15 minutes. The cabbage will wilt slightly and that's ok, it takes on a texture a bit similar to coleslaw i.e. a tiny bit limp/pickled. But don't leave it for much longer than 15 minutes otherwise it gets too limp and soggy.

5. If making ahead, keep the dressing separate from the salad until ready to serve.

From http://www.recipetineats.com/chinese-chicken-salad/
Ingredients
Vinaigrette
  • 3 tbsp light soy sauce (Note 1)
  • 3 tbsp rice vinegar (aka rice wine vinegar)
  • 1 tbsp sesame oil
  • 2 tbsp grapeseed oil (or canola or any other neutral flavored oil)
  • 1 tsp sugar
  • 1½ tsp fresh ginger, grated or very finely chopped
  • 1 garlic clove, minced
  • ½ tsp black pepper
Salad
  • 1½ cups red cabbage, finely shredded
  • 4 cups Chinese cabbage (Nappa Cabbage), finely shredded (Note 2)
  • 1 cup carrot, finely shredded
  • 2 cups chicken, shredded
  • ½ cup scallions / shallots, finely sliced on the diagonal
Garnishes
  • ½ to 1 cup crunchy noodles (I use Chang's) (Note 3)
  • 2 tbsp peanuts, roughly chopped
  • 1 tsp sesame seeds
Instructions
  1. Combine the Vinaigrette ingredients in a jar and shake. Set aside for 10 minutes or so for the flavours to meld.
  2. Place the Salad ingredients together in a large bowl. Drizzle over dressing then toss. (Note 4)
  3. Just prior to serving, sprinkle over most of the crunchy noodles, reserving some for garnish. Toss quickly, then garnish with peanuts, sesame seeds and remaining crunchy noodles and serve immediately.
Notes
1. Light soy sauce is lighter in colour and flavor than ordinary soy sauce but is saltier. If you don't have light soy sauce, you can use ordinary but adjust as follows - instead of using 3 tbsp of light soy sauce, use 2 tbsp ordinary soy sauce + 1 tbsp water + ¼ tsp salt + pinch of sugar.

2. You can substitute with ordinary green cabbage.

3. You can buy crunchy fried noodles in the Asian section of supermarkets. I don't even know if you can get them in Asian grocery stores! They are cheap - just over $1 for a packet. You can use any crunchy fried noodles - thick or thin. I use a brand called Chang's (yellow packet).

4. At this stage, you can serve immediately or set it aside for up to 15 minutes. The cabbage will wilt slightly and that's ok, it takes on a texture a bit similar to coleslaw i.e. a tiny bit limp/pickled. But don't leave it for much longer than 15 minutes otherwise it gets too limp and soggy.

5. If making ahead, keep the dressing separate from the salad until ready to serve.
 
From recipetineats.com
 
This entry is related to the following products. Click on any of them for more information.
Garlic, Cabbage, Shallot, Carrot, Scallions (Green Onion), Cabbage: Savoy, Asian Greens, Chicken, Chinese Cabbage, Ginger,

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