I have a very high bar when it comes to salads as a meal. That is, a salad as a complete meal, without a big piece of grilled cheese on the side. It helps that I use a simple but ripper of a salad dressing adapted from the legendary David Chang’s cookbook Momofuku.
I rarely share salads so when I do, you can be confident that it’s not just a salad. It’s a salad that’s SO GOOD that even I (whose diet is always starting “next Monday, I promise”) will happily scoff down an enormous bowl of it for dinner and be so satisfied that it makes me wonder why I don’t have salads more often for meals.
Well, I do know why. It’s because salads typically don’t interest me enough to make me want to eat a huge bowl of it for dinner. I always feel the need to have a bread roll or something on the side to fill it out.
But not this one! There is hardly any carbs in this – just a sprinkle of crunchy noodles. Though of course, I thoroughly encourage you to use as much crunchy noodles as you want. There’s no denying it, the more the better. 🙂
Speaking of crunchy noodles, don’t think that I make my own! I just buy them from the supermarket. A packet costs just over $1 and I think of them as Asian croutons – just a sprinkle in salads or even on soups makes such a difference. I use Chang’s – does the packet look familiar? You can get it in the Asian section of supermarkets.
(Psst – also, a quick look at my tip for a fast way to julienne carrots – slice on an angle, fan out overlapping each other than run the knife along, cutting little strips!)
The dressing I use for this is based on David Chang’s Octo Vinaigrette which is in his wildly popular cookbook Momofuku. David Chang is probably the most famous Asian chef in the world and he revolutionised Asian cooking in western countries, in particular in America.
In addition to his signature dishes, including his Momofuku Bosaam, Crack Pie and Pork Belly Bun, his sauces and dressings are exceptional. And many are so simple. It’s just about coming up with the right ratios and combination of ingredients. Even some of the most famous chefs in the world can’t make great Asian salad dressings (no names mentioned…. 🙂 ). But David Chang has mastered it. And I’ve used his recipe for this salad.
Speaking frankly, this salad is as Chinese as fortune cookies (did you know they were invented in America and marketed in China as “Genuine AMERICAN Fortune Cookies”? Cracks me up!). But it’s made with classic Chinese/Asian ingredients and Chinese Chicken Salad is what people know this as. So rather than giving it an obscure name, like “A Chinese-esque Chicken Salad”, I thought I’d stick with the obvious. 🙂
– Nagi
- 3 tbsp light soy sauce (Note 1)
- 3 tbsp rice vinegar (aka rice wine vinegar)
- 1 tbsp sesame oil
- 2 tbsp grapeseed oil (or canola or any other neutral flavored oil)
- 1 tsp sugar
- 1 1/2 tsp fresh ginger , grated or very finely chopped
- 1 garlic clove , minced
- 1/2 tsp black pepper
- 1 1/2 cups red cabbage , finely shredded
- 4 cups Chinese cabbage (Nappa Cabbage), finely shredded (Note 2)
- 1 cup carrot , finely shredded
- 2 cups chicken , shredded
- 1/2 cup scallions / shallots , finely sliced on the diagonal
- 1/2 to 1 cup crunchy noodles (I use Chang's) (Note 3)
- 2 tbsp peanuts , roughly chopped
- 1 tsp sesame seeds
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Combine the Vinaigrette ingredients in a jar and shake. Set aside for 10 minutes or so for the flavours to meld.
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Place the Salad ingredients together in a large bowl. Drizzle over dressing then toss. (Note 4)
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Just prior to serving, sprinkle over most of the crunchy noodles, reserving some for garnish. Toss quickly, then garnish with peanuts, sesame seeds and remaining crunchy noodles and serve immediately.
1. Light soy sauce is lighter in colour and flavor than ordinary soy sauce but is saltier. If you don't have light soy sauce, you can use ordinary but adjust as follows - instead of using 3 tbsp of light soy sauce, use 2 tbsp ordinary soy sauce + 1 tbsp water + 1/4 tsp salt + pinch of sugar.
2. You can substitute with ordinary green cabbage.
3. You can buy crunchy fried noodles in the Asian section of supermarkets. I don't even know if you can get them in Asian grocery stores! They are cheap - just over $1 for a packet. You can use any crunchy fried noodles - thick or thin. I use a brand called Chang's (yellow packet).
4. At this stage, you can serve immediately or set it aside for up to 15 minutes. The cabbage will wilt slightly and that's ok, it takes on a texture a bit similar to coleslaw i.e. a tiny bit limp/pickled. But don't leave it for much longer than 15 minutes otherwise it gets too limp and soggy.
5. If making ahead, keep the dressing separate from the salad until ready to serve.
6. David Chang's original recipe for this Vinaigrette has slightly different ratios for the ingredients, most notably, much less oil. This is because he uses his Vinaigrette for meats and seafood. He notes that it is too tart for salads which is why I increased the oil, mainly by adding sesame oil for the extra sesame flavor. But it is still not as oily as traditional salad dressings which typically have a 1 to 3 ratio of vinegars to oil.
7. Nutrition per serving assuming 3 servings, chicken breast and 1/2 cup of crunchy noodles are used.
LIFE OF DOZER
PS Dozer assuming his usual position while I photographed, waiting patiently for a piece of chicken to drop on the fall. Didn’t happen. Never does. 🙂
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Delicious and super crunchy. Love it Nagi.
SO GALD you enjoyed this Suzie!!! Personal fave 🙂 N x
Let me start by saying cabbage has never tasted so good. I made this salad for dinner tonight, intending to save some leftovers for lunch tomorrow…two bites in, I kissed that plan goodbye (next time I’ll be making a double batch).
The crunchy noodles and dressing really make this addictive – definitely a duo I’ll be trying with other salads and veggies. Thanks for an awesome (and surprisingly easy/quick) recipe, Nagi!
Thanks for the great review Jack! I’m SO pleased to hear you enjoyed it! N xx
I really enjoyed this salad, I added it to my favorite meal rotation. I forgot to buy red cabbage and it is delicious without it, although I am sure it adds to the flavor profile and definitely to the presentation. I may add some red peppers to my leftovers to brighten it up, I did not add the Vinaigrette to them.
Great to hear you enjoyed this Kathleen! Thanks for letting me know – N xx
have been looking for a dressing recipe to The Cheesecake Factory’s that they put on one of their Asian salads. Made this dressing last night and Oh My God is it absolutely delicious! I am one happy girl! I will be making this often! So GREAT!
I never tried it at the Cheesecake Factory!!!! I am so glad you think it’s similar! 🙂
The salad is nice but your worship of David Chang is kind of sad. Everything and I mean EVERYTHING in his cookbook is a ripoff. People are now just starting to realize. Ever wondered why Chang avoids Asia as much as possible? It’s all still delicious but Chang is totally not innovative or some culinary monarch
I’m sorry you think that of him Andrew! I really admire him. 🙂 I’ve never heard anything about his recipes being a copy!
Hey Nagi
We had this yummy, crunchy, flavoursome salad with our Asian marinated lamb steaks from the barbie. Very tasty !and we will be keeping this one for many other proteins we need a great salad to add to!
Oooh!!! So glad you enjoyed it! And Asian marinated lamb steaks? My ears just perked up! Chinese?? There are some fantastic Chinese lamb recipes!!
Hi Nagi- This is my first time on your site, everything looks amazing! I’m definitely going to try this recipe, my family is getting bored of kale salads haha. I agree, it’s definitely not authentic Chinese cuisine, but it’s such a crowd pleaser! Looking forward to coming back for more recipes.
Thanks so much Jessica! And welcome to my site, I’m so glad you like the look of some of the recipes!! N x
Loved the salad,taste great,looks beautiful
Thank you Doris!!! I’m so glad you enjoyed it!!
Great recipe! I added some sliced cucumber and green pepper and it turned out really nice!
So glad you loved it Luke!!! N x
This looks delicious! I do have a question. This recipe calls for rice vinegar, aka, rice wine vinegar. On the page with the 20 different (delicious) salad dressings the Asian style dressing has a note to use rice wine vinegar, not rice vinegar. I have never used either, so this is confusing me. What am I missing?
You aren’t missing anything! It is my fault. In the salad dressing recipe, I got myself confused. I meant to write do NOT use rice wine! Rice wine vinegar and rice vinegar are the same thing 🙂 I promise to create an ingredients section in this blog soon and whenever I use Asian ingredients like that, I will link it through to that page so you can know exactly what to get. I’m sorry again for my typo in the dressings recipe. 🙂 Fixed!
I made this salad, as a side and as a main course. Main course with chicken, and side without. The only thing I changed was the addition of cilantro, 1/4 c. chopped and toasted slivered almonds instead of peanuts. Wow, was this a hit! My dad, who is 76 this year, (and by the way opposed to spice, as he is 100% Norwegian) LOVED IT! So did my Mom, my husband and 19 year old son! This is one kick ass salad!
Thanks Nagi!
Barbra! How wonderful! Thank you so much for coming back to let me know you loved it!! I’m especially glad your dad loved it….and even your teenage son! Wow, that’s amazing! 🙂
OMG Nagi, THANK YOU so much for posting this salad!!! It is DELICIOUS! I’ve always loved Chinese chicken salad and stupidly have never made it, I will be making this probably once a week now!!
And yes Dozer is beyond adorable! But seriously he doesn’t get any spillage? Poor guy!
Can you imagine how annoying he would be if I started giving him food from the table? Yikes!! 🙂 I’m so glad you enjoyed it!! It’s delish isn’t it? 🙂 I do think it’s the dressing that “makes” it! N x
Nagi, your dog is adorable! And oh my gosh, I’ve been meaning to buy the Momofuku cookbook for the longest time! Crunchy noodles in a Chinese salad are the best. Definitely need to give this a try soon!
Hi Lisa!! The book is awesome 🙂 there are some crazy things in there I will never make (OMG, the wings are the most complicated ever!) but 70% of the things in there are totally makable for normal people. And it’s worth it just to get his classics!!
Good salad! Here in the US I see versions of this in restaurants — but never in Asian ones! It’s a big hit in the sort of restaurant that ladies who lunch tend to favor. No matter — good salad. So I’ll order it sometimes even though I always feel I’m not really the target market. 😉
Oh John, I always order things even if I’m not the target market. Like a huge rack of ribs. No dainty salads for me!! 🙂
I have stopped saying “my diet starts on Monday” now I just say I will start next month”. That way I only need to come up with 12 excuses as to why I haven’t started instead of 52 😉
This salad looks yummy, the colours are beautiful. Oh and those noodles, I love those crunchy noodles.
Pinning this 🙂
HA!! OK, I have a new line!! You made me giggle out loud at that – love it!!
I so love my Salads, but don’t make nearly enough of them! They HAVE to be the kind I can Scoff down and crunchy noodles is my weak point!! 😀 I used to have crunchy noodles salads (you know the kind they sell at Woolies!) and never realized how much I missed them until I saw this!! Now I have to go looking for them here!
That dressing?? WOW! Absolutely love the flavours there too… Can’t wait to make it!
Thanks Dini!! I can’t take credit for the salad, I just adapted a David Chang recipe!! 🙂
I am totally with you on the whole salad thing (and starting of the diet thing too). I have a few on my blog (I think I can count them on one hand) because I am picky, and my guy is even pickier! This one looks like it would totally fit the bill for what we would both enjoy though 🙂 and since I have been making myself (UGH) work out every day to fight this whole over 50 body change thing (excuse me, who signed me up for this crap?) a good salad might be what I need!!
* Snort! * You think I didn’t notice the lack of salads on your blog? It’s why we’re friends! 🙂 Besides, who in HK has a SALAD as a meal?!
The one whose “diet starts next week” is moi, moi, moi!!!! This salad looks made just for me.. Love the pix in action.. superb
You make me laugh!! We’re two peas in a pod 🙂
haha.. imagine the plight of the pod with such peas inside.. it would open up sooner than it should and tranfer us to iPod.. 😀
He he!! 😉
What a beautiful (and I bet delicious) salad! It’s so colorful and I love the rustic photography setting. The dressing ingredient list is so simple, but I assume perfectly balanced with just the right amounts. Sometimes those are the best recipes.
Thanks Matt!! Well, I borrowed a recipe from David Chang for the dressing and let me tell you, he is the MASTER of simple but fantastic! 🙂