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.
The crispy, vibrant salad even 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.
Asian chicken salad with cabbage is pretty easy to make, and you can make the 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 also 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.
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.
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.
Ingredients and Tools for This Recipe
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.
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.
More Asian Recipes with Chicken or Cabbage
Fragrant with garlic, spicy chili, mellowed cabbage, and a touch of sweetness from honey, this Chinese chicken noodle cabbage soup tastes great and clears stuffy heads too.
Both a feast for the eyes and the taste buds, this dish is enriched with a spicy, garlicky sauce, sweet carrots, and lots of vibrant veggies.
Pantry-friendly and hunger-friendly too. This is ready quickly and uses ingredients you already have around. But, it tastes like it came from a restaurant.
Speaking of takeout, this is a takeout standard that you can easily make at home. It’s spicy, tender, and absolutely delicious. No need to get takeout.