Asian Rooster Salad – Mel’s Kitchen Cafe

This Asian hen salad is packed stuffed with crunchy cabbage, recent veggies, tender hen and tossed with the yummiest dressing. It retains properly for days!

This salad is extremely scrumptious – an absolute explosion of textures and flavors! The tangy, barely candy dressing is out of this world. I may eat this for days and by no means get sick of it (oh wait, I did!).

Greens for Asian Rooster Salad

This salad is loaded with recent, crunchy greens.

• Napa cabbage: May additionally be known as Chinese language cabbage. You’ll want about 1 medium head of cabbage for this recipe. Minimize the cabbage in half lengthwise after which flip every half cut-side down on the reducing board and slice throughout in skinny shreds.
• Purple cabbage: Minimize the cabbage in half, take away the core, flip one half of the cabbage cut-side down and slice thinly. I take advantage of about 1/4 of a medium head of pink cabbage for this recipe.
• Purple bell pepper: Slice off the underside and high. Take away the core. Minimize the large strip of remaining pepper in skinny slices.
• Carrots: The carrots could be shredded on a field grater, in a meals processor, sliced by hand, or storebought matchstick carrots work, too (which is what I take advantage of). 
• Inexperienced onions: Trim off the foundation finish. Finely chop white and inexperienced components.
• Chopped cilantro: A half bunch of cilantro, chopped, is nearly excellent for this recipe. You’ll be able to add roughly, to style.

The precise quantity of greens for the salad is variable. Add roughly, to style, and if you happen to omit one vegetable or one other, simply make up for it in quantity with one other of the veggies.

I desire all of the greens, however particularly the cabbage, thinly sliced.

You need to use a meals processor fitted with the shredding/slicing blade for optimum and even shredding, however I simply get in there with a very good old school knife and reducing board and slice as thinly as potential.

Add all the salad components to a bowl and put together the dressing.

The Most Flavorful Dressing

The dressing for this salad is out-of-this-world scrumptious. You’ll want the next components:

• Unseasoned rice vinegar: It’s vital to make use of unseasoned for the reason that recipe provides salt and sweetness with different components.
• Soy sauce: I all the time use low-sodium; if utilizing full-sodium soy sauce, omit the pinch of salt.
• Honey: Add extra to style, after mixing, if wanted.
• Toasted sesame oil: That is simply discovered within the Asian meals aisle.
• Olive oil: You’ll be able to sub in one other kind of oil, if desired (grapeseed, vegetable, and many others).
• Garlic and Ginger: Recent garlic and ginger is all the time a good suggestion. I usually use the frozen cubes, and that works nice, too.
• Peanut butter: This provides essentially the most pleasant creamy sweetness to the dressing. It may be omitted for allergy objective or different causes, however I extremely advocate utilizing it for a well-balanced dressing.

As soon as the salad components are tossed collectively, add the dressing, and toss once more till evenly mixed.

Make-Forward Salad

As a result of cabbage, and never lettuce, makes up the bottom of the salad, together with different crisp veggies, it stays crunchy for a number of days. Discuss finest.lunch.ever.

I ate this salad for 3 days in a row, and I used to be nonetheless dreaming of it after it was gone.

It’s refreshingly crunchy and scrumptious, and that tangy-sweet dressing with the greens and tender hen is actually the very best salad combo ever. I can’t wait so that you can make it!

Asian Rooster Salad with the Yummiest Dressing

Yield: 6 servings

Prep Time: 45 minutes minutes

Whole Time: 45 minutes minutes

Salad:

• 4 to five cups finely shredded Napa cabbage, about 1/2 of medium cabbage (see notice)
• 3 cups diced cooked hen (see notice)
• 1 cup finely shredded pink cabbage, about 1/4 of medium cabbage (see notice)
• 1 cup matchstick carrots (see notice)
• 1 cup julienned pink pepper
• 2 inexperienced onions, white and inexperienced components finely chopped
• ¼ to ½ cup chopped recent cilantro

Dressing:

• ¼ cup unseasoned rice vinegar
• ¼ cup low-sodium soy sauce
• 2 tablespoons olive oil
• 1 tablespoon creamy peanut butter (see notice)
• 1 tablespoon honey
• 2 teaspoons grated recent ginger
• 1 teaspoon toasted sesame oil
• 1 clove garlic, finely minced
• Pinch of salt and pepper

Topping:

• Chow mein noodles, for topping
• Toasted sesame seeds, for topping

• Add all the salad components to a big bowl and toss.

• Add all of the dressing components to a blender and course of till clean. Style, and add extra honey, salt, and pepper, if wanted.

• Pour the dressing evenly over the salad and toss till evenly mixed.

• Prime with chow mein noodles and toasted sesame seeds (non-obligatory) and serve instantly. The salad retains properly for a number of days within the fridge – if making forward of time, reserve the chow mein noodles and sesame seeds and add them simply earlier than serving.

Greens: the precise quantity of greens for this salad is variable. Add roughly, to style (and if you happen to omit one vegetable or one other, simply make up for it in quantity with one other of the veggies).

• Cabbage: you should use a knife/reducing board or the shredding disc on a meals processor for the cabbage. I desire the cabbage finely sliced for this salad (I do it with a knife and simply slice as thinly as potential). 
• Carrots: the carrots could be shredded on a field grater, in a meals processor, sliced by hand, or storebought matchstick carrots work, too (which is what I take advantage of). 

Rooster: I desire the hen to be diced pretty small for this recipe. 
Peanut Butter: the peanut butter could be omitted for a extra fundamental French dressing dressing (though I extremely encourage the peanut butter – it lends a creamy sweetness that’s unimaginable within the salad). 

Course: Salad

Delicacies: American, Asian

Methodology: No-Bake

Serving: 1 serving (about 2 cups of salad), Energy: 197kcal, Carbohydrates: 11g, Protein: 19g, Fats: 9g, Saturated Fats: 1g, Ldl cholesterol: 48mg, Sodium: 506mg, Fiber: 2g, Sugar: 7g

Recipe Supply: from Mel’s Kitchen Cafe