It has been a long time since my last post! It has been so hot lately this seemed like a great idea for dinner. I could eat the dressing with a spoon out of the bowl!! I adapted it from a post from Creme de la Crumb. I did not know I was going to post until after it was all together so not many photos – but please try this.
1 cup chopped green leaf lettuce
1 cup chopped kale – or 1 additional cup other lettuce
1 cup chopped green cabbage
1 cup chopped red cabbage
½ cup edamame (optional)
1 carrot – grated
2 bell peppers – I used red and yellow
1 cup diced or shredded cooked chicken ( used left over grilled chicken, sliced)
½ cup wonton strips and/or crunchy noodles
1/4 cup of chopped peanuts or sliced almonds (optional)
½ cup creamy peanut butter
2 tablespoons lime juice
¼ cup toasted sesame oil
¼ cup rice vinegar ( I used Mirin)
⅓ cup soy sauce
2 tablespoons honey
1 teaspoon grated ginger (I used a frozen cube)
splash of fish sauce
2-3 tablespoons water – as needed, to thin
In a large bowl combine lettuce, kale, cabbage, green onions, edamame, cilantro, carrots, bell peppers, chicken, and wonton strips.
In a food processor or blender combine all dressing ingredients and pulse 20-30 seconds. Add water 1 tablespoon at a time to thin, as needed. Pour over salad and toss just before serving.
Don’t dress this salad until right before you’re going to eat it or it will run the risk of getting soggy too quickly.
The dressing will keep in the mason jar for up to a week. Be sure to shake or whisk before using to combine any settled ingredients.
Slice the cabbage into very thin pieces so that you can eat it without cutting your salad.
Carrot matchsticks work well in this Thai salad but you could also use carrot dices or thin sliced rounds.
This is a great, quick meal. I used a bag of salad and angel hair cabbage. This was adapted from Recipetineats.com. I used a package of shredded chicken which added to the easy prep and the cubed frozen ginger which I LOVE. We liked this so much we made it again the next day using just napa cabbage and green leaf lettuce.
3 tbsp low sodium soy sauce
1 tbs balsamic vinegar
3 tbsp rice vinegar
1 tbsp sesame oil (toasted)
2 tbsp canola oil
1 tsp sugar
1 1/2 tsp fresh ginger, grated or very finely chopped (I used 1 frozen cube of the Crush ginger)
4 cups Chinese cabbage or regular cabbage, finely shredded (I used a package of regular cabbage-angle hair)
1 1/2 cups red cabbage , finely shredded
1 cup carrot, finely shredded
2 cups chicken, shredded
1 cup crunchy noodles
1 – 2 tsp sesame seeds (optional)
Combine the Dressing ingredients in a bowl and whisk to combine. Set aside for 10 minutes or so for the flavours to meld.
Place the Salad ingredients together in a large bowl along with half the crunchy noodles. Drizzle over dressing then toss.
Divide between serving bowls. Top with more crunchy noodles and a good sprinkle of sesame seeds. Serve immediately!
1. Light soy sauce is lighter in colour and flavor than ordinary soy sauce. Ordinary soy sauce is fine to use too. Do not use dark or sweet soy sauce. Sesame oil – use toasted sesame oil.
2. Chinese Cabbage is my favourite in this because it’s softer than other green cabbages. If you use another green cabbage (or all red cabbage), toss salad with dressing WITHOUT noodles, leave for 10 minutes to let cabbage soften slightly. Then proceed with recipe.
3. You can buy crunchy fried noodles in the Asian section of supermarkets. They are cheap – just over $1 for a packet. You can use any crunchy fried noodles. I used Kroger brand.
4. Make ahead: Keep salad, dressing and garnishes separate until ready to serve. Chopped salad keeps for 5 days in an airtight container.
Dressing keeps for 2 to 3 days in fridge, if keeping longer, add ginger before serving. Cooked chicken keeps for 3 days in the fridge – can also be frozen.
Grilled fruit of any kind is just wonderful. It brings out all the sweetness. This is so good I cannot wait until I get some more peaches! I love grilled peaches with a bit of balsamic vinegar and goat cheese and this just adds the greens and a few more ingredients. It is worth the effort of grilling. Grilled peaches and balsamic vinegar are also wonderful over ice cream, too.
5 peaches, peeled and cut into thick slices
2 Tbsp brown sugar
1 package of mixed greens
1/2 cup of whole or chopped walnuts
1/2 cup of Goat Cheese
1/4 cup dried cherries
2 ounces thinly sliced prosciutto, cut into 1/4-inch strips
2 Tbsp olive oil
Heat grill. Spray a grill pan with cooking spray. Add peaches to the grill pan and sprinkle with the brown sugar. Grill, stirring occasionally until slightly caramelized and heated through- don’t over cook! Remove from gill and put in medium sized bowl and sprinkle with goat cheese. In a large bowl add the greens, walnuts, dried cherries and prosciutto. Toss with the olive oil. Add the peaches with the goat cheese and drizzle with balsamic vinegar. Toss gently and serve immediately.