When it comes to salads, I always find myself chasing that perfect balance between flavor and health, like trying to find the right playlist for a road trip—sometimes a bit chaotic but so worth it. This Chinese chicken salad feels like that first sunny day after a long winter, bursting with vibrant colors and a medley of tastes that dance on your tongue—crunchy, savory, and just a hint of sweetness. Lately, with all the cooking trends popping up on social media, it seems like everyone is discovering or rediscovering these classics, and I can’t help but jump on the bandwagon.
Steps
- Prepare the Asian dressing by combining light soy sauce, rice vinegar, toasted sesame oil, grapeseed oil, sugar, fresh ginger, minced garlic, and black pepper in a jar. Shake the jar well and let the dressing sit for about 10 minutes to allow the flavors to meld.
- In a large bowl, combine finely shredded Chinese cabbage, red cabbage, julienned carrots, shredded chicken, and sliced scallions. Add half of the crunchy noodles to the bowl.
- Drizzle the prepared dressing over the salad mixture in the bowl. Toss everything together until well coated with the dressing.
- Divide the salad into serving bowls. Top each serving with additional crunchy noodles and sprinkle with sesame seeds. Serve the salad immediately for the best crunch and flavor.
Ingredients
- 2 tablespoons light soy sauce
- 3 tablespoons rice vinegar (or cider vinegar)
- 1 tablespoon toasted sesame oil
- 2 tablespoons grapeseed oil (or canola or another neutral oil)
- 1 teaspoon sugar
- 1 1/2 teaspoons fresh ginger, grated or finely chopped
- 1 garlic clove, minced
- 1/2 teaspoon black pepper
- 4 cups finely shredded Chinese cabbage (Napa cabbage)
- 1 1/2 cups finely shredded red cabbage
- 1 cup carrot, finely julienned
- 2 cups shredded chicken
- 1/2 cup shallots/scallions, finely sliced diagonally
- 1/2 to 1 cup crunchy noodles (such as Chang’s)
- 1 to 2 teaspoons sesame seeds
Nutritional Values
Calories: 1236cal | Carbohydrates: 51.9g | Protein: 90g | Fat: 72g | Saturated Fat: 11g | Cholesterol: 210mg | Sodium: 2560mg | Potassium: 2730mg | Fiber: 13g | Sugar: 18g | Vitamin A: 19800IU | Vitamin C: 162mg | Calcium: 460mg | Iron: 7mg
FAQ
- What makes the Asian Dressing special in this Chinese Chicken Salad?
- The Asian Dressing, inspired by David Chang of Momofuku, combines soy sauce, rice vinegar, sesame oil, garlic, and ginger, offering a fresh burst of flavor. A simple alternative is the Asian Sesame Dressing, which includes soy sauce, sesame oil, vinegar, oil, and sugar, and can be stored for weeks.
- Can I prepare this salad in advance?
- Yes, this salad is perfect for prepping ahead. Keep the chopped vegetables, dressing, and garnishes separate until ready to serve. The vegetables can stay fresh in an airtight container for up to 5 days, while the dressing lasts 2 to 3 days in the fridge. Cooked chicken can be refrigerated for 3 days or frozen.
- What type of noodles should I use for the crunch?
- The salad benefits from crunchy fried noodles, such as Chang’s Fried Noodles, which are affordable and found in the Asian section of supermarkets. You can use any brand, whether thick or thin, as long as they add a crispy element to the salad.
- Is it possible to use a different type of cabbage?
- While Chinese cabbage is preferred for its softness, you can substitute with other green cabbages or even all red cabbage. If using an alternative, toss the salad with dressing without noodles and let it sit for 10 minutes before proceeding, to allow the cabbage to soften slightly.
- How can I modify the dressing if I don’t have all the ingredients?
- The dressing offers flexibility in its recipe, so if you’re missing certain ingredients, you can adjust to your preference. Substituting similar oils or vinegars can still yield a delicious dressing.
Tips
- For optimal freshness, keep the salad ingredients, dressing, and garnishes separate until you’re ready to serve. The chopped veggies can last up to five days in an airtight container, and the dressing can be stored for two to three days in the fridge.
- When using Chinese cabbage, its softness makes it ideal for this salad. If substituting with other cabbages, consider letting them sit with the dressing (without the noodles) for about 10 minutes to soften slightly before proceeding.
- The crunchy noodles are a key element of the salad, providing a delightful texture. You can use any brand or type of crunchy fried noodles, whether thick or thin.
- To enhance the dressing’s flavor, allow it to sit for about 10 minutes after combining the ingredients. This resting time lets the flavors meld together, offering a richer taste when drizzled over the salad.
Equipment
- Jar with Lid – For shaking and mixing the salad dressing ingredients.
- Julienne Peeler or Mandoline Slicer – For finely julienning the carrots.
- Grater – For grating the fresh ginger.
- Large Mixing Bowl – For tossing the salad ingredients together.
- Airtight Containers – For storing chopped vegetables and dressing if preparing in advance.
