Ingredients
For the Dressing:
-
2 tablespoons light soy sauce (or regular soy sauce, not dark)
-
3 tablespoons rice vinegar (or rice wine vinegar)
-
1 tablespoon toasted sesame oil
-
2 tablespoons grapeseed oil (or canola or another neutral oil)
-
1 teaspoon sugar
-
1 ½ teaspoons fresh ginger, grated
-
1 garlic clove, minced
-
½ teaspoon black pepper
For the Salad (Optional Serving Suggestion):
-
4 cups Napa cabbage (Chinese cabbage), finely shredded
-
1 ½ cups red cabbage, finely shredded
-
1 cup carrot, finely julienned
-
2 cups chicken breast, cooked and shredded
-
½ cup scallions (green onions), thinly sliced on the diagonal
-
½ to 1 cup crunchy fried noodles (e.g., Chang’s brand)
-
1–2 teaspoons sesame seeds
Instructions
-
Prepare the Dressing:
-
Add soy sauce, rice vinegar, sesame oil, grapeseed oil, and sugar to a small glass jar.
-
Add freshly grated ginger, minced garlic, and black pepper.
-
Seal the jar and shake vigorously until all ingredients are combined. Let it rest for 10 minutes to enhance the flavors.
-
-
Assemble the Salad:
-
In a large bowl, mix Napa cabbage, red cabbage, carrots, and shredded chicken.
-
Add half of the crunchy noodles.
-
Pour the dressing over the salad and toss until everything is evenly coated.
-
-
Garnish & Serve:
-
Divide into serving bowls, top with extra crunchy noodles, and sprinkle with sesame seeds.
-
Serve immediately for the best crunch.
-
Notes
-
Make Ahead: Keep salad ingredients, dressing, and garnishes separate until ready to serve. Dressing stays fresh for up to 3 days in the fridge.
-
Variations: Swap chicken with shrimp, tofu, or grilled turkey for a twist.
-
Balance Flavors: Taste the dressing and adjust sweetness or acidity to your preference by adding extra sugar or rice vinegar.
-
Ginger & Garlic Tip: Use freshly grated ginger and minced garlic for the best aroma and flavor.
- Prep Time: 10
- Category: Salad Dressing
- Method: No-cook, whisking/shaking
- Cuisine: Asian (Chinese-inspired)
- Diet: Low Calorie