This fresh and flavorful Chinese Cabbage Salad brings together the crunch of Napa cabbage, the savoriness of shredded chicken, and the zing of hot pepper and red ginger. Balanced with a tangy homemade dressing of sesame oil, soy sauce, and vinegar, it’s a vibrant salad that’s both hearty and refreshing. Often enjoyed in potlucks or light lunches, it reflects the popularity of Asian-inspired salads in American home cooking during the mid-20th century.
Ingredients
- 6 cups Napa cabbage (shredded )
- 2 cups chicken (cooked, shredded)
- ½ cup onion (chopped )
- 2 tbsp hot pepper (chopped or sliced)
- 2 tbsp red ginger (chopped)
- 3 tbsp vegetable oil
- 2 tbsp white wine vinegar
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp sugar
- ½ cup cilantro leaves (chopped (or substitute parsley))
Instructions
Step 1: Prepare Salad Base
- Shred the cabbage.
- Shred the cooked chicken.
- Chop the onion, hot pepper, and red ginger.
- Combine all in a large salad bowl.
Step 2: Make the Dressing
- In a small saucepan, combine oil, white wine vinegar, sesame oil, soy sauce, and sugar.
- Heat gently until sugar dissolves.
- Let cool before using.
Step 3: Assemble and Serve
- Pour the cooled dressing over the cabbage mixture.
- Toss well to combine.
- Add chopped cilantro (or parsley) just before serving.
- Serve chilled or at room temperature.
Tips
- Substitute rotisserie chicken for convenience.
- Add sliced almonds or crunchy noodles for texture.
- For less heat, reduce the amount of hot pepper or omit entirely.
- Red bell pepper can replace hot pepper for a milder crunch.
- Make the dressing ahead of time and store refrigerated for up to 3 days.
Nutrition
Calories: 732kcalCarbohydrates: 8gProtein: 2gFat: 78gSaturated Fat: 22gPolyunsaturated Fat: 19gMonounsaturated Fat: 33gTrans Fat: 0.05gCholesterol: 58mgSodium: 177mgPotassium: 254mgFiber: 2gSugar: 4gVitamin A: 380IUVitamin C: 29mgCalcium: 66mgIron: 1mg
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