- 1 (14-ounce) bag coleslaw mix with carrots or 14 ounces Napa or regular cabbage, shredded (see notes and comments)
- 12 ounces (2½ to 3 cups) shredded or chopped cooked chicken breast
- 1 thinly sliced red bell pepper (may substitute 6 to 8 thinly sliced radishes or use a mix of both)
- 3 scallions, thinly sliced
- ⅓ cup sunflower seeds, peanuts or slivered almonds (may use a mix; I like salted or toasted raw)
- Optional: ¼ cup chopped fresh cilantro; sriracha sauce
Chinese Chicken and Cabbage Salad
Yield: 4 servings
In place of the cabbage, you may use broccoli slaw or even shredded baby bok choy or brussels sprouts. (Fourteen ounces translates to about six cups.) The light vinaigrette is easy to mix up but, in a pinch, you could use your favorite store-bought Asian dressing. A sesame-ginger dressing or Thai peanut sauce are two fitting options.
For the salad:
For the vinaigrette:
- 3 tablespoons (45ml) rice vinegar
- 2 tablespoons (30ml) soy sauce (use gluten-free option, if needed)
- 1½ tablespoons (30g) honey
- 1 tablespoon (14ml) olive or vegetable oil
- 1½ teaspoons (7ml) toasted sesame oil
- 1 tablespoon minced fresh ginger (I measure slightly scant)
Instructions:
- To a large bowl, add the coleslaw mix or cabbage, chicken, bell pepper (and/or radishes) and scallions. Toss to combine. (Make ahead tip: This step can be done up to 2 days in advance; refrigerate in an airtight container.)
- In a small bowl or jar, whisk together all of the vinaigrette ingredients. If desired, you can also add a teaspoon of sriracha. (Make ahead tip: Vinaigrette can be made up to 2 days in advance and refrigerated in an airtight container or jar. Don’t mix into salad yet.)
- Pour the vinaigrette over the salad and toss well. Add nuts and/or seeds of choice and cilantro, if using, and toss again. If desired, drizzle with sriracha or pass at table for those who like added heat.
Notes:
•When using one of the options other than the bagged slaw mix, I typically add one carrot that I have cut into strips with a potato peeler.
•Peanuts and slivered almonds work well in this salad, too. Feel free to choose your favorite or use a combination of two or all three. I often exceed the suggested ⅓ cup or offer extra when serving.
•Though I usually skip it, a clove or two of minced garlic is a lovely addition to the vinaigrette.