Chinese Chicken SaladNagi with Rachel Kim's Pressure Cooker Twist
This fresh and vibrant Chinese chicken salad combines tender pressure-cooked chicken with crunchy napa and red cabbage. Tossed in a tangy, nutty dressing and topped with crispy noodles, it makes for a quick, flavorful, and satisfying meal for four.
Ingredients
Main ingredients
- 2 tbsp light soy sauce makes the dressing bright and salty
- 3 tbsp rice vinegar or cider vinegar if that's what you got around
- 1 tbsp toasted sesame oil adds the nutty aroma
- 2 tbsp grapeseed oil neutral base but you can swap canola or any mild oil
- 1 tsp sugar balances the tang from vinegar nicely
- 1 1/2 tsp fresh ginger grated fine for that zingy kick
- 1 garlic clove minced, keeps the dressing fresh and sharp
- 1/2 tsp black pepper because seasoning is life
- 4 cups Chinese cabbage (nappa cabbage) shredded thin, makes the salad super fresh and crisp
- 1 1/2 cups red cabbage shredded thin, adds color and a slight sweetness
- 1 cup carrot julienned finely
- 2 cups chicken shredded, pressure cooked to juicy perfection
- 1/2 cup shallots or scallions sliced on the diagonal, fresh pop of onion flavor
- 1/2 to 1 cup crunchy noodles the crunch factor can't be beat
- 1 to 2 tsp sesame seeds toasted if you can, for that extra oomph
Instructions
Instructions
- Grab a small bowl and whisk together the light soy sauce, rice vinegar, toasted sesame oil, grapeseed oil, sugar, grated ginger, minced garlic, and black pepper. This is your dressing that brings everything together.
- In a big bowl, put your finely shredded Chinese cabbage and red cabbage. Toss them up so they start to look like a colorful base ready for the dressing.
- Pour that dressing all over the cabbage mixture. You wanna make sure it's drizzled evenly so every bit's covered.
- Toss it all up real good. Get those crunchy leaves coated in that zesty, flavorful dressing. This is where flavors mingle and bloom.
- Layer in your shredded chicken and carrots. Toss lightly again to distribute without smooshing the crunch.Top with sliced scallions, crunchy noodles, and sprinkle over the sesame seeds. Serve right away for max crunch or refrigerate for about 30 minutes to let flavors meld and deepen.
Notes
Serve fresh for maximum crunch or refrigerate for about 30 minutes to let flavors meld. Store leftovers in an airtight container in the fridge for up to 2 days. Keep crunchy noodles and sesame seeds separate until just before serving to maintain texture.