Ingredients
Salad Ingredients
- 4 cups shredded napa cabbage
- 3 cups cooked shredded chicken (rotisserie recommended)
- 2 cups grated or matchstick carrots
- 1 red bell pepper, julienned
- 1 cup fresh cilantro, chopped
- 1/2 cup green onions, chopped
- 1/2 cup wonton crisps or chopped peanuts
Dressing Ingredients
- 3 Tbsp rice vinegar
- 2 Tbsp reduced sodium soy sauce
- 2 cloves garlic, minced
- 2 Tbsp honey
- 1 Tbsp fresh ginger, peeled and minced
- 2 tsp toasted sesame oil
- 3 Tbsp olive oil
Instructions
- Prepare the Dressing: In a small jar with a sealed lid, add rice vinegar, reduced sodium soy sauce, minced garlic, honey, fresh ginger, toasted sesame oil, and olive oil. Shake vigorously until all ingredients are well combined. You can store any extra dressing in this jar for up to a week.
- Assemble the Salad: In a large bowl, combine shredded napa cabbage, shredded chicken, grated carrots, julienned red bell pepper, chopped cilantro, and chopped green onions. Toss all the ingredients together to distribute evenly.
- Toss with Dressing and Serve: Drizzle the prepared ginger-sesame dressing over the salad mixture. Toss thoroughly to ensure everything is fully coated with the dressing. Garnish the salad with wonton crisps or chopped peanuts for a crunchy texture. Serve immediately and enjoy!
Notes
- Use rotisserie chicken for convenience, but you can also use leftover chicken or grilled chicken breast.
- Wonton crisps add a delightful crunch but can be replaced with chopped peanuts or toasted cashews for a nutty flavor.
- Feel free to add a squeeze of lime juice for extra brightness if desired.
- This salad keeps well for up to 1 day if dressed just before serving; store components separately if preparing in advance.
- Adjust the honey and soy sauce quantities to taste depending on your preference for sweetness and saltiness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
- Diet: Low Fat
