Description
Crunchy, refreshing Asian chopped salad delivers a symphony of textures and bold flavors that dance across your palate. Crisp vegetables, zesty dressing, and delicate herbs combine to create a light yet satisfying meal you’ll crave again and again.
Ingredients
Scale
Proteins:
- 2 cups shredded chicken breast
- 1/2 cup edamame
Vegetables and Greens:
- 3 cups napa cabbage, chopped
- 1 cup red cabbage, shredded
- 1/2 cup carrots, julienned
- 1/4 cup green onions, sliced
- 1/3 cup cucumber, diced
Dressing and Seasonings:
- 3 tbsp rice vinegar
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp honey
- 1 tsp ginger, minced
- 2 tbsp cilantro, chopped
- 1/4 cup sliced almonds
- 1 tbsp sesame seeds
Instructions
- Prepare the chicken by shredding it into thin, uniform pieces, ensuring the meat is evenly torn and cooled to room temperature.
- Chop napa cabbage and red cabbage into fine, delicate strands, creating a crisp and textured base for the salad.
- Julienne carrots into thin, matchstick-like strips and dice cucumber into small, consistent cubes for added crunch and visual appeal.
- Slice green onions diagonally to create elegant, thin rings that will provide a mild, sharp flavor throughout the salad.
- Mix rice vinegar, soy sauce, sesame oil, honey, and minced ginger in a small bowl, whisking until the dressing becomes smooth and well-integrated.
- Combine shredded chicken, edamame, napa cabbage, red cabbage, carrots, green onions, and cucumber in a large mixing bowl.
- Pour the prepared dressing over the salad and gently toss to ensure every ingredient is evenly coated and seasoned.
- Sprinkle chopped cilantro, sliced almonds, and sesame seeds over the top of the salad for added texture and nutty flavor.
- Let the salad rest for 5-10 minutes to allow the flavors to meld together before serving chilled or at room temperature.
Notes
- Perfectly shred chicken by using two forks to pull meat apart while it’s still warm, ensuring tender, uniform pieces that absorb dressing beautifully.
- Maintain crisp vegetable texture by chopping cabbage and slicing vegetables just before serving to prevent wilting and preserve vibrant crunch.
- Customize dressing intensity by adjusting soy sauce and honey levels, creating a balanced flavor profile that suits individual taste preferences.
- Transform into gluten-free version by substituting tamari for soy sauce and ensuring all ingredients are certified gluten-free, making the salad accessible for sensitive diets.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Blending
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 290
- Sugar: 6 g
- Sodium: 440 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 23 g
- Cholesterol: 60 mg