Description
A vibrant and crunchy Thai chicken salad featuring shredded napa cabbage, rotisserie chicken, fresh vegetables, and a zesty ginger-sesame dressing, perfect for a light and flavorful meal.
Ingredients
Scale
For the Salad:
- 4 cups shredded napa cabbage
- 3 cups cooked shredded chicken, rotisserie preferred
- 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
For the Ginger-Sesame Dressing:
- 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: Combine rice vinegar, soy sauce, minced garlic, honey, minced ginger, toasted sesame oil, and olive oil in a small jar with a sealed lid. Shake vigorously until the ingredients are fully combined and the dressing is emulsified. Set aside or refrigerate any extra for later use.
- Assemble the salad: In a large bowl, add shredded napa cabbage, cooked shredded chicken, grated carrots, julienned red bell pepper, chopped cilantro, and green onions. Toss the ingredients together to evenly distribute them.
- Add dressing and garnish: Drizzle the prepared ginger-sesame dressing over the salad. Toss again until all the ingredients are thoroughly coated in the dressing. Finally, sprinkle wonton crisps or chopped peanuts on top for a crunchy finish. Serve immediately and enjoy.
Notes
- Substitute chopped peanuts with cashews or almonds if preferred.
- Use gluten-free soy sauce to make this recipe gluten-free compliant.
- Leftover dressing can be kept refrigerated in a sealed jar for up to one week.
- For added spice, include a thinly sliced fresh chili or a dash of chili flakes in the dressing.
- This salad can be served chilled or at room temperature for best flavor.
