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Chinese Cabbage 'n' Chicken Salad

(3 Votes)
Updated May 17, 2018
Chinese Cabbage n Chicken Salad
SERVES
6
COOK TIME
15 Min

Believe it or not, this Chinese Cabbage 'n' Chicken Salad is a favorite in the Mr. Food Test Kitchen. It's requested at least once a month and devoured within the lunch hour. Most of us agree that it's the homemade Asian-style dressing that really makes this recipe amazing, but we'll leave it up to you to be the judge!

What You'll Need

  • 4 tablespoons sesame oil, divided
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
  • 1/3 cup sesame seeds
  • 4 cloves garlic, minced
  • 1/4 cup soy sauce
  • 1/4 cup white vinegar
  • 1/2 cup sugar
  • 1/2 cup vegetable oil
  • 1 medium head Napa or Chinese cabbage, shredded
  • 1/2 pound snow peas, trimmed

What to Do

  1. In a large skillet over medium heat, heat 2 tablespoons sesame oil; sauté chicken 5 to 7 minutes, or until no longer pink in center. Remove chicken to a plate.
     
  2. Heat remaining sesame oil, and saute sesame seeds and garlic 3 to 5 minutes, or until seeds are golden brown. Add soy sauce, vinegar, sugar, and vegetable oil; cook 1 minute. Stir in chicken and heat 3 minutes.
     
  3. In a large bowl, combine cabbage, snow peas, and carrot. Add dressing with chicken and toss until cabbage is evenly coated. Serve immediately.

Notes

Feeling inspired to stay with the Asian theme? Serve up our Good Luck Sherbet for a tasty and refreshing ending to your meal.

Nutritional InformationShow More

Servings Per Recipe: 1

  • Amount Per Serving % Daily Value *
  • Calories 0.0
  • Calories from Fat 0
  • Total Fat 0.0 0 %
  • Saturated Fat 0.0 0 %
  • Trans Fat 0.0 0 %
  • Protein 0.0 0 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 0.0 0 %
  • Sodium 0.0 0 %
  • Total Carbohydrates 0.0 0 %
  • Dietary Fiber 0.0 0 %
  • Sugars 0.0 0 %
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Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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This salad gets even better with time! If you don't like the cabbage so raw, the longer this stuff sits in the fridge, the more the cabbage wilts - I think due to the salt of the soy sauce and the sugar. I would probably use the reduced sodium soy sauce for this dish, since I am trying to cut down on my sodium intake.

This looks great and I love all the flavors of the spices and ingredients but I'm not sure if I want to eat completely raw peapod's and cabbage. I wonder if the hot dressing on top is enough just to slightly wilt everything. I'm definitely going to try it but cut back a little bit on the sugar.

Can I use less soy sauce and if so, how much?

Try adding half or less. You can adjust to your taste. I always use sodium soy sauce and it works fine.

Hi there! Thanks for your great question! Yes, you can use less soy sauce, the Test Kitchen recommends 2 tablespoons as the new measurement. Additionally, we also recommend using low sodium soy sauce if you'd like. Enjoy!

This was very tasty to my family only thing was to much sugar .So I just used 1t. spoon and it was great. Friday

Thanks Friday smith. I will try using just 1 tablespoon of sugar. Or did you mean 1 teaspoon? There are diabetics in my family so that scoop of sugar he used in video is too much for us.

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