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chinese chicken cabbage salad

chinese chicken cabbage salad



  • 1 cooked rotisserie chicken
  • 1/2 Napa cabbage, thinly sliced
  • 1 c. julienned carrots
  • 1/4 c. cilantro, roughly chopped

Soy-ginger vinaigrette

  • 1 lemon, juiced
  • 1/4 c. red wine vinegar
  • 1/4 c. soy sauce
  • 2 heaped tsp. honey
  • 1-inch piece of ginger, peeled + grated (I use a microplane)
  • 1 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 3/4 c. olive oil


  • 1/2 c. chopped cashews
  • sesame seeds

* Use a mandolin to thinly slice/julienne your vegetables, or do it by hand.

* To make this in advance, only dress the salad about 15 minute prior to serving. Any longer and it will start to get watery.


  1. In a small skillet, add the cashews and toast gently over low heat. Transfer to a cutting board to cool. Chop into bite-sized pieces and set aside for garnish.
  2. To make the vinaigrette, add the first 7 ingredients to a bowl and whisk well to combine. Slowly add the the olive oil and continue whisking to emulsify.
  3. Remove both breasts from the chicken and thinly slice (or shred with your hands). Save the rest of the chicken for another use.
  4. To a large bowl, add the cabbage, carrots, cilantro and chicken.
  5. Add a small amount of vinaigrette and toss well. Taste the salad, and add more vinaigrette if desired.
  6. Garnish with chopped cashews and sesame seeds.
  7. Serve at room temperature.