Description
A crunchy, fresh, and filling salad that combines cabbage, chicken, and various crunchy add-ins, topped with a flavorful Asian dressing.
Ingredients
Salad Base
- 4 cups Cabbage (green, red, or coleslaw mix) (Shredded)
- 1 cup Carrots (Shredded or matchsticks)
- 2 cups Cooked chicken (Shredded or chopped)
- 1/2 cup Green onions (Chopped)
- 1/4 cup Cilantro (Optional)
- 1/4 cup Sliced almonds or chopped peanuts (Toasted if possible)
- 2 tablespoons Sesame seeds (White or black)
- 2 cups Ramen noodles (Crushed and toasted)
- 1 cup Mandarin oranges (Optional)
Dressing
- 1/4 cup Soy sauce (Adjust according to taste)
- 2 tablespoons Toasted sesame oil (Start with less, can add more to taste)
- 2 tablespoons Rice vinegar
- 1 tablespoon Honey or brown sugar (To taste)
- 1 teaspoon Grated ginger
- 1 clove Minced garlic
- 1 slice Lime (Squeezed, if available)
- 1/2 teaspoon Sriracha or red pepper flakes (Optional for heat)
Instructions
Preparation
- Shred your cabbage and carrots or dump your bagged mix into a big bowl.
- Add cooked chicken, green onions, cilantro, and nuts.
- Whisk the dressing in a cup. Taste it and adjust sweet or tangy as needed.
- Pour dressing over the bowl and toss until everything looks glossy and coated.
- Let it sit for 5 to 10 minutes to settle flavors, then toss again and serve.
Optional Ramen Noodle Crunch
- Crush the dry ramen noodles, then toast them in a dry pan for a few minutes until golden.
- Let them cool, then sprinkle on top right before serving to keep them crunchy.
Notes
This salad is versatile and can include various proteins and crunchy add-ins. Ideal for meal prep; keep dressing and toppings separate until serving. Adjust levels of sweetness and sodium based on personal preferences. It maintains crispness for several days if stored properly.
- Prep Time: 15 minutes
- Category: Lunch, Main Course, Salad
- Cuisine: asian, Chinese