This Asian chicken salad is packed full of crunchy cabbage, fresh veggies, tender chicken and tossed with the yummiest dressing. It keeps well for days!

This salad is incredibly delicious – an absolute explosion of textures and flavors! The tangy, slightly sweet dressing is out of this world. I could eat this for days and never get sick of it (oh wait, I did!).

Asian chicken salad topped with chow mein noodles in white bowl.

Vegetables for Asian Chicken Salad

This salad is loaded with fresh, crunchy vegetables.

  • Napa cabbage: Might also be called Chinese cabbage. You’ll need about 1 medium head of cabbage for this recipe. Cut the cabbage in half lengthwise and then turn each half cut-side down on the cutting board and slice across in thin shreds.
  • Red cabbage: Cut the cabbage in half, remove the core, turn one half of the cabbage cut-side down and slice thinly. I use about 1/4 of a medium head of red cabbage for this recipe.
  • Red bell pepper: Slice off the bottom and top. Remove the core. Cut the wide strip of remaining pepper in thin slices.
  • Carrots: The carrots can be shredded on a box grater, in a food processor, sliced by hand, or storebought matchstick carrots work, too (which is what I use). 
  • Green onions: Trim off the root end. Finely chop white and green parts.
  • Chopped cilantro: A half bunch of cilantro, chopped, is just about perfect for this recipe. You can add more or less, to taste.

The exact amount of vegetables for the salad is variable. Add more or less, to taste, and if you omit one vegetable or another, just make up for it in volume with another of the veggies.

Napa cabbage cut in half on wood cutting board.
Napa cabbage thinly sliced on wood cutting board.
Red cabbage cut in half with core removed.
Thinly slicing red cabbage on wood cutting board.

I prefer all the vegetables, but especially the cabbage, thinly sliced.

You can use a food processor fitted with the shredding/slicing blade for optimal and even shredding, but I just get in there with a good old-fashioned knife and cutting board and slice as thinly as possible.

Add all of the salad ingredients to a bowl and prepare the dressing.

Napa cabbage thinly sliced in white bowl.
Thinly sliced red cabbage in bowl with thinly sliced napa cabbage.
Thinly chopped carrots in bowl with red and Napa cabbage.
Julienned red peppers in bowl with matchstick carrots, red cabbage and Napa cabbage.
White bowl with chopped green onions, julienned red peppers, matchstick carrots, sliced red and Napa cabbages.
Chopped cilantro, chopped green onions, matchstick carrots, red pepper, red cabbage and Napa cabbage in white bowl.

The Most Flavorful Dressing

The dressing for this salad is out-of-this-world delicious. You’ll need the following ingredients:

  • Unseasoned rice vinegar: It’s important to use unseasoned since the recipe adds salt and sweetness with other ingredients.
  • Soy sauce: I always use low-sodium; if using full-sodium soy sauce, omit the pinch of salt.
  • Honey: Add more to taste, after blending, if needed.
  • Toasted sesame oil: This is easily found in the Asian foods aisle.
  • Olive oil: You can sub in another type of oil, if desired (grapeseed, vegetable, etc).
  • Garlic and Ginger: Fresh garlic and ginger is always a good idea. I often use the frozen cubes, and that works great, too.
  • Peanut butter: This adds the most delightful creamy sweetness to the dressing. It can be omitted for allergy purpose or other reasons, but I highly recommend using it for a well-balanced dressing.

Once the salad ingredients are tossed together, add the dressing, and toss again until evenly combined.

Pouring peanut vinaigrette over ingredients for Asian chicken salad in white bowl.
Salad tongs in bowl with Asian chicken salad ingredients.

Make-Ahead Salad

Because cabbage, and not lettuce, makes up the base of the salad, along with other crisp veggies, it stays crunchy for a few days. Talk about best.lunch.ever.

Make-Ahead Game Plan

  • If you are eating this for dinner but expecting leftovers, reserve the chow mein noodles and sesame seeds and add them just before serving.
  • If you are intentionally making this salad ahead of time to serve later (as a full batch), I suggest chopping all of the vegetables and chicken and storing them in separate containers in the refrigerator. Make the dressing and also store in the refrigerator. Toss everything together when ready to serve.

I ate this salad for three days in a row, and I was still dreaming of it after it was gone.

It is refreshingly crunchy and delicious, and that tangy-sweet dressing with the vegetables and tender chicken is literally the best salad combo ever. I can’t wait for you to make it!

Fork scooping up Asian chicken salad on white plate.

What to Serve With This:

Asian chicken salad on white plate.

Asian Chicken Salad with the Yummiest Dressing

Yield: 6 servings
Prep Time: 45 minutes
Total Time: 45 minutes
4.93 stars (13 ratings)
Print Pin Rate

Ingredients

Salad:

  • 4 to 5 cups finely shredded Napa cabbage, about 1/2 of medium cabbage (see note)
  • 3 cups diced cooked chicken (see note)
  • 1 cup finely shredded red cabbage, about 1/4 of medium cabbage (see note)
  • 1 cup matchstick carrots (see note)
  • 1 cup julienned red pepper
  • 2 green onions, white and green parts finely chopped
  • ¼ to ½ cup chopped fresh cilantro

Dressing:

  • ¼ cup unseasoned rice vinegar
  • ¼ cup low-sodium soy sauce
  • 2 tablespoons olive oil
  • 1 tablespoon creamy peanut butter (see note)
  • 1 tablespoon honey
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon toasted sesame oil
  • 1 clove garlic, finely minced
  • Pinch of salt and pepper

Topping:

  • Chow mein noodles, for topping
  • Toasted sesame seeds, for topping

Instructions 

  • Add all of the salad ingredients to a large bowl and toss.
  • Add all the dressing ingredients to a blender and process until smooth. Taste, and add additional honey, salt, and pepper, if needed.
  • Pour the dressing evenly over the salad and toss until evenly combined.
  • Top with chow mein noodles and toasted sesame seeds (optional) and serve immediately. The salad keeps well for several days in the refrigerator – if making ahead of time, reserve the chow mein noodles and sesame seeds and add them just before serving.

Notes

Vegetables: the exact amount of vegetables for this salad is variable. Add more or less, to taste (and if you omit one vegetable or another, just make up for it in volume with another of the veggies).
  • Cabbage: you can use a knife/cutting board or the shredding disc on a food processor for the cabbage. I prefer the cabbage finely sliced for this salad (I do it with a knife and just slice as thinly as possible). 
  • Carrots: the carrots can be shredded on a box grater, in a food processor, sliced by hand, or storebought matchstick carrots work, too (which is what I use). 
Chicken: I prefer the chicken to be diced fairly small for this recipe. 
Peanut Butter: the peanut butter can be omitted for a more basic vinaigrette dressing (although I highly encourage the peanut butter – it lends a creamy sweetness that is incredible in the salad). 
Author: Mel
Course: Salad
Cuisine: American, Asian
Method: No-Bake
Serving: 1 serving (about 2 cups of salad), Calories: 197kcal, Carbohydrates: 11g, Protein: 19g, Fat: 9g, Saturated Fat: 1g, Cholesterol: 48mg, Sodium: 506mg, Fiber: 2g, Sugar: 7g

Recommended Products

Salad/Serving Bowl
Salad Tongs
Bamboo Cutting Board
Liquid Measuring Cup

Recipe Source: from Mel’s Kitchen Cafe

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