Servings: 4 people
Calories: 229kcal
Cost: $18.50
Equipment
- 1 large mixing bowl
- 1 Whisk
- 1 Chef's Knife
- 1 cutting board
Ingredients
- 3 cups napa cabbage shredded
- 2 cups cooked chicken breast shredded
- 1 cup carrots julienned
- 1 cup red bell pepper thinly sliced
- 1 cup snow peas sliced thinly
- 1/4 cup green onions sliced
- 1/4 cup cilantro leaves roughly chopped
- 1/4 cup toasted sesame seeds
- 1 cup crispy wonton strips
- 3 tbsp rice vinegar
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp toasted sesame oil
- 1 tbsp vegetable oil
Instructions
- In a large mixing bowl, combine the napa cabbage, carrots, red bell pepper, snow peas, green onions, and cilantro.3 cups napa cabbage, 1 cup carrots, 1 cup red bell pepper, 1 cup snow peas, 1/4 cup green onions, 1/4 cup cilantro leaves
- Add the shredded cooked chicken to the vegetables and gently toss to combine.2 cups cooked chicken breast
- In a separate bowl, whisk together rice vinegar, soy sauce, honey, sesame oil, and vegetable oil until fully emulsified.3 tbsp rice vinegar, 2 tbsp soy sauce, 2 tbsp honey, 1 tbsp toasted sesame oil, 1 tbsp vegetable oil
- Pour the dressing over the salad mixture and toss gently to coat everything evenly.
- Top the salad with toasted sesame seeds and crispy wonton strips right before serving for maximum crunch.1/4 cup toasted sesame seeds, 1 cup crispy wonton strips
Notes
Swap the chicken with crispy tofu for a vegetarian twist! Keep dressing and crunchy toppings separate if making ahead to maintain freshness.
Disclaimer: This recipe is written and shared for entertainment and informational purposes only. Nutritional values are estimates and not medical advice. Always consult with a qualified professional for dietary concerns or food allergies.
Nutrition
Serving: 150g | Calories: 229kcal | Carbohydrates: 19g | Protein: 25g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 60mg | Sodium: 586mg | Potassium: 592mg | Fiber: 3g | Sugar: 14g | Vitamin A: 7104IU | Vitamin C: 81mg | Calcium: 86mg | Iron: 2mg
Tried this recipe?Let us know how it was!
