Chinese Chicken Salad Recipe
This Chinese Chicken Salad is a vibrant and crunchy dish combining shredded Chinese and red cabbage, julienned carrots, and tender shredded chicken, all tossed in a flavorful, tangy sesame dressing. Topped with crunchy noodles and sesame seeds, it delivers a delightful mix of textures and Asian-inspired flavors, perfect for a light lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Chinese
- Diet: Low Fat
Ingredients
Scale
Dressing
- 2 tbsp light soy sauce
- 3 tbsp rice vinegar (also known as rice wine vinegar; cider vinegar can be used as a substitute)
- 1 tbsp toasted sesame oil
- 2 tbsp grapeseed oil (or canola or any other neutral-flavored oil)
- 1 tsp sugar
- 1 1/2 tsp fresh ginger, grated or very finely chopped
- 1 garlic clove, minced
- 1/2 tsp black pepper
Salad
- 4 cups Chinese cabbage (Napa cabbage), finely shredded
- 1 1/2 cups red cabbage, finely shredded
- 1 cup carrot, finely julienned
- 2 cups cooked chicken, shredded
- 1/2 cup shallots/scallions, finely sliced on the diagonal
- 1/2 to 1 cup crunchy noodles (e.g., Chang’s crunchy noodles)
- 1–2 tsp sesame seeds
Instructions
- Make the Dressing: Combine all the dressing ingredients—light soy sauce, rice vinegar, toasted sesame oil, grapeseed oil, sugar, grated ginger, minced garlic, and black pepper—in a jar or bowl. Shake or whisk well to blend the flavors. Set aside for about 10 minutes to allow the flavors to meld beautifully.
- Prepare the Salad Base: In a large bowl, place the finely shredded Chinese cabbage, red cabbage, julienned carrots, shredded cooked chicken, and sliced scallions. Add half of the crunchy noodles to the bowl as well, reserving the rest for topping.
- Toss the Salad: Drizzle the prepared dressing over the combined salad ingredients. Toss everything thoroughly but gently to ensure even coating of the dressing without bruising any delicate vegetables.
- Serve: Divide the salad evenly between individual serving bowls. Top each serving with the remaining crunchy noodles and sprinkle generously with sesame seeds. Serve immediately to ensure the crunchy noodles remain crisp.
Notes
- Use light soy sauce to keep the dressing bright and not overly salty.
- Vietnamese-style or store-bought crunchy noodles add a delightful texture contrast; you may substitute with crushed chow mein noodles or wonton strips.
- Allowing the dressing to sit before tossing enhances the flavor complexity.
- Serve immediately after assembling to prevent the crunchy noodles from becoming soggy.
Keywords: Chinese chicken salad, Asian salad, crunchy chicken salad, cabbage salad, healthy chicken salad, sesame dressing
Find it online: https://kitchenbynora.com/chinese-chicken-salad-recipe/
