This Asian-Inspired Chicken Salad is really more of a slaw that we serve in any way possible. From entrees to side dishes to a modified version for pulled pork sliders. This salad is fresh, it’s dressed, it’s exciting, and it’s super easy. Plus, per usual, it’s highly adaptable to suit your needs.
Napa Cabbage. Honestly, this is my only non-negotiable. Could other cabbage be used? Sure, but the curly leaves and delicate texture of Napa (or Chinese) cabbage really makes a difference.
Water. Okay, this must be addressed. Every vegetable in this salad is extremely watery. This salad really needs to be served immediately after it’s been dressed. That’s because the dressing thins out as moisture wicks out of the cut veggies.
The longer it sits, the more liquid accumulates at the bottom of the bowl, and the more the dressing gets pulled off of the vegetables. You can absolutely prepare this salad ahead of time, just leave the dressing and the roasted peanuts off the slaw mixture until you’re ready to serve.
Dressing. The dressing is super easy to make and the only thing that you could add to jazz it up is a teaspoon of sugar. I’ve excluded it, but if you really wanted it to be a slaw to go alongside bbq or something similar, the addition of sugar (and the omission of chicken) will be more reminiscent of traditional slaw.
Optional additions. In the recipe below, I’ve included a few optional additions that can be used to really beef up the salad. These additions could also be used as substitutes if you’re in the mood to change it up. Have fun. Get creative.