Asian Chicken Salad – Mel’s Kitchen Cafe

This Asian chicken salad is packed with crispy cabbage, fresh veggies, tender chicken, and sprinkled with the most delicious sauce. It stays well for days!

This salad is delicious – absolutely exploding in texture and flavor! The rich, slightly sweet dressing comes from this world. I can eat it for a few days and never get tired of it (oh wait, I did it!).

Asian chicken salad with vegetables

This salad is filled with fresh crispy vegetables.

• Napa cabbage: It may also be called Chinese cabbage. This recipe you need about 1 medium cabbage. Cut the cabbage in half and slice each half into thin slices and slice them.
• Red cabbage: Cut the cabbage in half, remove the core, pour the cabbage into half and slice it thinly. I used about 1/4 of medium red cabbage in this recipe.
• Red bell pepper: Cut the bottom and top. Remove the core. Cut into thin slices and slice the remaining pepper.
• carrot: These carrots can be chopped on a box grater, sliced by hand in a food processor, or made in a store (this is what I use).
• Green onion: Trim the root end. Chopped white and green parts.
• Chopped cilantro: Chopped half cilantro is perfect for this recipe. You can add more or less taste.

The exact amount of vegetables for the salad is variable. Add to taste more or less, if you omit one vegetable or another, just make up for it with another vegetable.

I prefer all the vegetables, especially side dishes, to slice them.

You can use a food processor with chopping/slicing blades for the best or even the pieces, but I just got there with an old-fashioned knife and cutting board and sliced as thin as possible.

Add all salad ingredients to the bowl and prepare the dressing.

The most delicious seasoning

The seasoning of this salad is a delicious treat in this world. You need the following ingredients:

• Tasteless rice vinegar: It is important to use uninvested as the recipe adds salt and sweetness with other ingredients.
• soy sauce: I always use low sodium; if using whole sodium soy sauce, omit the salt.
• Honey: If needed, add more taste after mixing.
• Toasted sesame oil: This is easily found in Asian food aisles.
• olive oil: You can replace it in another type of oil if you want (grape seeds, vegetables, etc.).
• Garlic and Ginger: Fresh garlic and ginger are always a good idea. I use frozen cubes often, which is great too.
• Peanut Butter: This adds the most pleasant buttery sweetness to the seasoning. It can be omitted for allergic purposes or other reasons, but I highly recommend it for balanced dressings.

Once the salad ingredients are tossed together, add the seasoning and throw away again until evenly combined.

Made of salad

Since cabbage, rather than lettuce, forms the bottom of the salad, as well as other crispy vegetables, it’s crispy for a few days. Talk about best.lunch.ever.

I ate it for three days in a row and after it disappeared, I still dreamed of it.

It’s refreshing and delicious, with the rich sweetness of the vegetables and tender chicken actually the best salad combo ever. I can’t wait for you to do it!

Asian Chicken Salad with the Tastiest Dressings

yield: 6 Serve

Preparation time: 45 minute minute

Total time: 45 minute minute

salad:

• 4 to 5 cup Chopped Napa Cabbage, about 1/2 of the cabbage (see note)
• 3 cup Chopped chicken in diced (see note)
• 1 cup Fine pink red cabbage, about 1/4 of the middle cabbage (see note)
• 1 cup Buple Carrots (see comments)
• 1 cup Juliened Red Pepper
• 2 Green Onion, white and green part chopped
• ¼ to ½ cup Chopped fresh coriander

dressing:

• ¼ cup Tasteless rice vinegar
• ¼ cup Low-sodium soy sauce
• 2 Spoon olive oil
• 1 Spoon Creamy Peanut Butter (see Notes)
• 1 Spoon Honey
• 2 teaspoon Grated fresh ginger
• 1 teaspoon Toasted sesame oil
• 1 clove Garlic, chopped
• pin

top:

• Chow Mein Noodles for toppings
• Toasted sesame seeds for topping

• Add all the salad ingredients to a large bowl and toss.

• Add all dressing ingredients to the mixer and process until smooth. Taste and add additional honey, salt and pepper when needed.

• Pour the seasoning evenly over the salad, then pour it in and mix evenly.

• Top with chow mein noodles and toasted sesame seeds (optional) and serve immediately. The salad stays in the refrigerator for several days – if made in advance, keep the Chow Mein Noodles and Sesame Seeds and add them before serving.

vegetable: The exact number of vegetables for this salad is variable. Add to taste more or less (if you omit one vegetable or another, just make up for it with another vegetable).

• cabbage: You can use a knife/cutting board or crumbs on a food processor on a cabbage. I prefer the cabbage that slices this salad (I make it with a knife and just slice it).
• carrot: These carrots can be chopped on a box grater, sliced by hand in a food processor, or made in a store (this is what I use).

chicken: I prefer to slice the chicken into thin slices to fit this recipe.
Peanut Butter: Peanut butter can be omitted for a more alkaline vinaigrette seasoning (although I strongly encourage peanut butter – it provides an incredible creamy sweetness in the salad).

course: salad

gourmet food: United States, Asia

method: No baked

Serve: 1 Serving (about 2 cups of salad),,,,, Calories: 197KCAL,,,,, carbohydrate: 11g,,,,, protein: 19g,,,,, Fatty: 9g,,,,, Saturated fat: 1g,,,,, cholesterol: 48mg,,,,, sodium: 506mg,,,,, fiber: 2g,,,,, sugar: 7g

Recipe source: Kitchen Café from Mel