Description
Discover how to make a delicious Crunchy Asian Chicken Salad with our easy-to-follow recipe. Learn the secrets to creating a flavorful and satisfying dish today!
Ingredients
- – 2 tbsp soy sauce (30 ml)
- – 3 tbsp rice vinegar (45 ml) (aka rice vinegar, or use cider vinegar)
- – 1 tbsp sesame oil (15 ml) (toasted)
- – 2 tbsp vegetable oil (30 ml) (or canola or any other neutral flavored oil)
- – 1 tsp (5 ml) sugar
- – 1 1/2 tsp (8 ml) fresh ginger, grated or very finely chopped
- – 1 garlic clove, minced
- – 1/2 tsp (3 ml) black pepper
- – 4 cups (960 ml) Chinese cabbage (Nappa Cabbage), finely shredded
- – 1 1/2 cups (360 ml) red cabbage, finely shredded
- – 1 cup (240 ml) carrot, finely julienned
- – 2 cups (480 ml) beef, shredded
- – 1/2 cup (120 ml) shallots / scallions, finely sliced on the diagonal
- – 1/2 to 1 cup (360 ml) crunchy noodles (I use Chang’s)
- – 1 – 2 tsp (8 ml) sesame seeds
Instructions
- Mix the dressing components in a jar and shake well. Let it sit for about 10 minutes to allow the flavors to blend.
- Combine the salad ingredients in a large bowl, including half of the crunchy noodles. Pour the dressing over the top and mix thoroughly.
- Distribute the salad into serving bowls. Garnish with additional crunchy noodles and generously sprinkle sesame seeds on top. Serve right away!
Notes
- Toast sesame seeds in a dry skillet over low heat for added crunch on the salad.
- Sub tofu or tempeh for a vegetarian option instead of beef.
- Customize salad veggies with snow peas, bell peppers, or water chestnuts for variety.
