Crispy Asian Salad Recipe
A blend of fresh cabbage and iceberg lettuce, topped with water chestnuts, mandarin oranges and green onion, toasted chicken, served with an Asian vinaigrette.
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Ingredients
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Salad Ingredients
Asian Vinaigrette Ingredients
Method
Salad Preparation
- 1
Prepare the Vegetables
Shred the cabbage and iceberg lettuce into thin strips. Place them in a large mixing bowl.
- 2
Add Water Chestnuts and Oranges
Drain and slice the water chestnuts. Add them to the bowl along with the mandarin oranges (drained if canned).
- 3
Chop the Green Onions
Finely chop the green onions and add them to the salad mixture.
- 4
Add Toasted Chicken
If the chicken is not already toasted, toast it in a skillet over medium heat until golden brown. Dice the chicken and add it to the salad.
Vinaigrette Preparation
- 5
Mix the Vinaigrette
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and honey until well combined.
- 6
Add Ginger and Garlic
Add the grated ginger and minced garlic to the vinaigrette and mix well.
- 7
Season the Vinaigrette
Add black sesame seeds and salt to taste, mixing until everything is well incorporated.
Final Assembly
- 8
Combine the Salad and Dressing
Pour the vinaigrette over the prepared salad and toss gently to combine all ingredients evenly.
- 9
Serve
Serve the salad immediately in individual bowls or on a large serving platter.