Asian Hen Salad – Mel’s Kitchen Cafe

This Asian hen salad is packed filled with crunchy cabbage, recent veggies, tender hen and tossed with the yummiest dressing. It retains nicely 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 might eat this for days and by no means get sick of it (oh wait, I did!).

Greens for Asian Hen Salad

This salad is loaded with recent, crunchy greens.

• Napa cabbage: May also be referred to as Chinese language cabbage. You’ll want about 1 medium head of cabbage for this recipe. Reduce the cabbage in half lengthwise after which flip every half cut-side down on the chopping board and slice throughout in skinny shreds.
• Purple cabbage: Reduce the cabbage in half, take away the core, flip one half of the cabbage cut-side down and slice thinly. I exploit about 1/4 of a medium head of purple cabbage for this recipe.
• Purple bell pepper: Slice off the underside and prime. Take away the core. Reduce the vast 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 exploit). 
• Inexperienced onions: Trim off the foundation finish. Finely chop white and inexperienced elements.
• Chopped cilantro: A half bunch of cilantro, chopped, is nearly good for this recipe. You may add kind of, to style.

The precise quantity of greens for the salad is variable. Add kind of, 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 choose all of the greens, however particularly the cabbage, thinly sliced.

You should utilize 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 style knife and chopping board and slice as thinly as doable.

Add all the salad substances 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 substances:

• Unseasoned rice vinegar: It’s vital to make use of unseasoned because the recipe provides salt and sweetness with different substances.
• Soy sauce: I at all times 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 may sub in one other kind of oil, if desired (grapeseed, vegetable, and so on).
• Garlic and Ginger: Contemporary garlic and ginger is at all times 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 function or different causes, however I extremely advocate utilizing it for a well-balanced dressing.

As soon as the salad substances 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 couple 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 perfect salad combo ever. I can’t wait so that you can make it!

Asian Hen Salad with the Yummiest Dressing

Yield: 6 servings

Prep Time: 45 minutes minutes

Complete Time: 45 minutes minutes

Salad:

• 4 to five cups finely shredded Napa cabbage, about 1/2 of medium cabbage (see observe)
• 3 cups diced cooked hen (see observe)
• 1 cup finely shredded purple cabbage, about 1/4 of medium cabbage (see observe)
• 1 cup matchstick carrots (see observe)
• 1 cup julienned purple pepper
• 2 inexperienced onions, white and inexperienced elements 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 observe)
• 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 substances to a big bowl and toss.

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

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

• High with chow mein noodles and toasted sesame seeds (non-compulsory) and serve instantly. The salad retains nicely 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 kind of, 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 need to use a knife/chopping board or the shredding disc on a meals processor for the cabbage. I choose the cabbage finely sliced for this salad (I do it with a knife and simply slice as thinly as doable). 
• 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 exploit). 

Hen: I choose 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 unbelievable 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