As colorful as it is tasty, this Asian chicken salad with cabbage proved to be an inspired invention. I was sick and didn’t feel like cooking much, plus I could hardly taste anything. This colorful, spicy salad helped improve my appetite. It looked pretty (with the cabbage, peppers, and carrots), and I could taste it! It was also a good way to keep using up the giant cabbage I got from FreshDirect.
The dressing is straight from a recipe I found online in The New York Times recipe section. I don’t like a lot of dressing, so this made about 4 servings of dressing for me. Your mileage may vary.
This chicken salad is pretty easy to make, and you can quickly make the Asian dressing in advance if you like.
Before I got sick I had defrosted a chicken thigh that I had to use up, so I just seasoned that with ginger, garlic, a bit of soy sauce, and some sriracha. Then all I had to do was pop it in the oven for an hour. Easy!
The recipe would work just fine with leftover rotisserie chicken, or even some leftover Chinese pork.
If you don’t want meat, you could add cold noodles, ramen noodles, slivered almonds, or extra veggies.
I had a big bag of mini mixed bell peppers, so I used those (they also helped make the food look more appealing) and a seedless cucumber, so that’s what I used.
You could use regular bell peppers, add snow peas, mushrooms, or regular cucumbers too. Food should be flexible, and unless it’s baking, you should adjust recipes to fit what you have or what you prefer to eat.
More Single Serving and Small Batch Cabbage, Chicken, and Asian Recipes
Ingredients and Tools to Make Asian Chicken Salad with Cabbage
I use this all the time. It’s so much easier than dragging out a big food processor. And, with space at a premium, it’s a lot easier to store it too. Use it for the dressing, to chop garlic or onions, cut up potatoes, and make pesto without making a big mess.
Huy Fong, Sriracha Hot Chili Sauce, 17 Ounce Bottle
This stuff has become so popular it’s almost a cliché, but it’s also versatile enough to use in eggs, salads, meatballs, or on chicken. Just a little bit adds a big punch of flavor, without being too spicy or too sweet.