Chinese Chicken Salad

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Made with cabbage, carrots, green onions, and chicken, completed with sesame seeds, this is tremendous for pressed snacks as it keeps well for a considerable length of time!

Fixings

ASIAN DRESSING

2 tbsp light soy sauce (Note 1)

3 tbsp rice vinegar (aka rice wine vinegar, or use juice vinegar)

1 tbsp sesame oil (toasted)

2 tbsp grapeseed oil (or canola or some other nonpartisan seasoned oil)

1 tsp sugar

1/2 tsp fresh ginger, ground or finely slashed

1 garlic clove, minced

1/2 tsp black pepper

Serving of mixed greens

4 cups Chinese cabbage (Nappa Cabbage), finely destroyed (Note 2)

1/2 cups red cabbage, finely destroyed

1 cup carrot, finely julienned (see video)

2 cups chicken, destroyed

1/2 cup shallots/scallions, finely cut on the inclining

Enhancements

1/2 to 1 cup crunchy noodles (I use Chang’s) (Note 3)

1 – 2 tsp sesame seeds

Guidelines

Join the Dressing fixings in a container and shake. Put in a safe spot for 10 minutes or so for the flavors to merge.

Spot the Serving of mixed greens fixings together in an enormous bowl alongside a large portion of the crunchy noodles. Shower overdressing at that point hurl. (Note 4)

The separation between serving bowls. Top with more crunchy noodles and a decent sprinkle of sesame seeds. Serve right away!

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