Description
A refreshing and crunchy Asian-inspired salad featuring shredded chicken, colorful cabbage, carrots, and a tangy sesame-ginger dressing, topped with peanuts and crispy wonton strips for extra texture.
Ingredients
- 2 cups shredded cooked chicken (rotisserie or grilled works well)
- 6 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 large carrot, shredded
- ¼ cup chopped fresh cilantro
- ¼ cup chopped green onions, plus extra for garnish
- ¼ cup crushed roasted peanuts, plus extra for garnish
- ⅓ cup crispy wonton strips, plus extra for garnish
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 4 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 2 tablespoons honey
- 2 teaspoons grated fresh ginger
- 2 teaspoons minced garlic
Instructions
- First, prepare the dressing: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, grated fresh ginger, and minced garlic until well combined. Set aside.
- In a large salad bowl, combine the shredded green and red cabbage, shredded carrot, chopped cilantro, a portion of the chopped green onions, and the crushed roasted peanuts.
- Add the shredded cooked chicken and crispy wonton strips to the bowl with the vegetables.
- Pour the prepared dressing over the salad ingredients. Toss gently to ensure all components are lightly and evenly coated. Add more dressing to your preference.
- Plate the salad and garnish with additional chopped green onions, crushed peanuts, and crispy wonton strips before serving for an extra crunch.
Notes
- For a gluten-free version, substitute soy sauce with tamari.
- This salad is best served immediately to maintain crunchiness.
- Adjust honey for sweetness or add chili flakes for heat.