Chinese Chicken Salad with Asian Peanut Salad Dressing
User Reviews
4.9
Chinese Chicken Salad with Asian Peanut Salad Dressing
Description
The Chinese Chicken Salad combines shredded Chinese (or Napa) cabbage, red cabbage, carrots, cooked shredded chicken, and bean sprouts, accented with green onions, chopped peanuts, and crunchy fried noodles. The vegetables provide crisp textures and fresh flavors, while the chicken adds protein and substance.
The dressing is a thick, rich peanut sauce made from peanut butter, toasted sesame oil, canola oil, soy sauce, sriracha, honey, rice wine vinegar, garlic, and fresh grated ginger. Water or lime juice adjusts its consistency. This dressing delivers creamy, savory, mildly spicy, and tangy notes that complement the fresh ingredients in the salad.
After tossing the salad in the dressing, additional peanuts, fried noodles, and green onions are reserved for garnish, enhancing both texture and appearance. The salad is intended to be served immediately to retain its crispness and fresh flavors.
Pre-shredded carrots are noted as a convenient ingredient. Adjustments for gluten-free diets can be made by using gluten-free products and omitting fried noodles, with crunchy fried shallots as an alternative garnish.
Ingredients
Dressing
- 2 1/2 tbsp peanut butter
- 2 tsp sesame oil toasted
- 1 tbsp canola oil (or vegetable, grapeseed or peanut oil)
- 2 tsp soy sauce
- 2 sriracha tsp+
- 1 tbsp honey
- 1 tbsp + 2 tsp rice wine vinegar
- 1 - 1 1/2 tbsp water (or lime juice)
- 1 garlic minced, clove
- 1/2 tsp ginger , freshly grated
Salad
- 1 1/2 cups chinese cabbage shredded, or Napa cabbage
- 1 cup red cabbage , shredded
- 1 1/2 cups carrot julienned (I used Just Veg pre shredded carrots) (Note 1
- 1 1/2 cups chicken shredded, cooked
- 1 1/2 cups bean sprout
- 1 green onion finely sliced on the diagonal, or shallot or scallion
- 1/4 cup peanuts , roughly chopped
- 1/4+ cups fried noodle I use Changs, crunchy
Instructions
- Mix Dressing in a jug or small bowl. Use water to adjust consistency (it should be pretty thick and gloopy), Sriracha for spiciness and saltiness with salt (not more soy sauce).
- Place all Salad ingredients in a bowl, reserving some noodles, peanuts and shallots for topping. Drizzled with Dressing and toss. Garnish with remaining noodles, peanuts and shallots and serve immediately.
Notes
- Use pre-shredded carrots for convenience, such as those available at Woolworths in Australia.
- To serve gluten-free, use gluten-free peanut butter and tamari instead of soy sauce, and omit the fried noodles or replace them with crunchy fried shallots.
- The dressing can be served on the side if preferred, allowing control over spice and flavor intensity.
- This recipe yields two large servings or four smaller side portions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 490 kcal
% Daily Value*
| Serving | 457g | |
| Calories | 490cal | 25% |
| Carbohydrates | 31.8g | 11% |
| Protein | 38.6g | 77% |
| Fat | 25.1g | 39% |
| Saturated Fat | 4.2g | 21% |
| Cholesterol | 67mg | 22% |
| Sodium | 587mg | 24% |
| Potassium | 1036mg | 22% |
| Fiber | 4.8g | 19% |
| Sugar | 16.4g | 33% |
| Vitamin A | 16200IU | 324% |
| Vitamin C | 131.2mg | 146% |
| Calcium | 140mg | 14% |
| Iron | 4.9mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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