Asian Chicken Salad With Ginger Garlic Dressing

🧂 Ingredients

• 1/4 wombok cabbage

  sliced thinly
• 7 leaves baby gem lettuce

  cut lengthways and sliced thinly (about 2 cups)
• 1/4 red onion

  finely sliced
• 1 medium carrot

  grated
• 1 medium cucumber

  sliced into strips
• Large handful of coriander

  cilantro, chopped
• 300 g cooked chicken

  shredded (e.g. Rotisserie chicken, grilled chicken breast, ~10 oz.)
• 2/3 cup crunchy fried noodles

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• 2 tablespoons hot water
• 1 tablespoon palm sugar

  or granules, brown or coconut sugar can be used
• Juice of 1 lime
• 3 tablespoons fish sauce
• 1 garlic clove

  grated or minced
• 1 teaspoon of grated or minced ginger
• 1/4 cup Japanese sesame dressing

  e.g Kewpie

Instructions

• 1 Make the garlic ginger dressing first. This can be done ahead of time and the
  dressing will keep for up to 4-5 days in the fridge. If using palm sugar, add
  about a tablespoon of shaved sugar or sugar granules to a mixing bowl and pour
  in the hot water. This will dissolve it so you don't get any grainy sugar bits.
  You can do the same with any sugar you might be using, brown or coconut will
  work well as an alternative.
• 2 Then combine with lime juice, fish sauce, and a few tablespoons of the
  store-bought Japanese sesame dressing. This is my little trick for adding
  delicious sesame flavour.
• 3 Prepare the vegetables. I like to use a combination of wombok cabbage (also
  known as Napa cabbage or Chinese cabbage) and some other leafy greens like baby
  gem lettuce or cos lettuce. White or red cabbage can be used instead of wombok,
  which I often do. I find that 1/4 of a wombok cabbage is usually enough for 3-4
  salad servings.
• 4 Cut everything into strip shapes and grate the carrots; slice the onion very
  thinly (you can use white onion or green onions instead of red). I only had
  coriander (cilantro) on hand but I often add mint as well.
• 5 Shred or slice the chicken or whatever protein you're using.
• 6 Add all vegetables to a large mixing bowl. Pour in half of the dressing and mix
  through. Divide salad between bowls and top with a generous handful of sliced
  chicken and sprinkle with a tablespoon or two of crunchy fried noodles.
• 7 Finish with a drizzle of the remaining dressing and sprinkle some chopped chili
  or chili oil over the top, if you like a little extra spice.

Nutrition Info