Looking for a quick and easy dinner option that doesn’t require cooking? Try this Asian chicken salad with wombok cabbage, ginger garlic dressing and crunchy fried noodles.
1/4 wombok cabbage, sliced thinly
7 baby gem lettuce leaves, cut lengthways and sliced thinly (about 2 cups)
1/4 red onion, finely sliced
1 medium carrot, grated
1 medium cucumber, sliced into strips
Large handful of coriander (cilantro), chopped
300 g / 10 oz cooked chicken meat, shredded (e.g. Rotisserie chicken, grilled chicken breast)
2/3 cup crunchy fried noodles (like these ones)
For the dressing
2 tablespoons hot water
1 tablespoon grated palm sugar (or granules, brown or coconut sugar can be used)
Juice of 1 lime
3 tablespoons fish sauce
1 garlic clove, grated or minced
1 teaspoon of grated or minced ginger
1/4 cup Japanese sesame dressing (e.g Kewpie)
- Make the garlic ginger dressing first. This can be done ahead of time and the dressing will keep for up to 4-5 days in the fridge. If using palm sugar, add about a tablespoon of shaved sugar or sugar granules to a mixing bowl and pour in the hot water. This will dissolve it so you don’t get any grainy sugar bits. You can do the same with any sugar you might be using, brown or coconut will work well as an alternative.
- Then combine with lime juice, fish sauce, and a few tablespoons of the store-bought Japanese sesame dressing. This is my little trick for adding delicious sesame flavour.
- Prepare the vegetables. I like to use a combination of wombok cabbage (also known as Napa cabbage or Chinese cabbage) and some other leafy greens like baby gem lettuce or cos lettuce. White or red cabbage can be used instead of wombok, which I often do. I find that 1/4 of a wombok cabbage is usually enough for 3-4 salad servings.
- Cut everything into strip shapes and grate the carrots; slice the onion very thinly (you can use white onion or green onions instead of red). I only had coriander (cilantro) on hand but I often add mint as well.
- Shred or slice the chicken or whatever protein you’re using.
- Add all vegetables to a large mixing bowl. Pour in half of the dressing and mix through. Divide salad between bowls and top with a generous handful of sliced chicken and sprinkle with a tablespoon or two of crunchy fried noodles.
- Finish with a drizzle of the remaining dressing and sprinkle some chopped chili or chili oil over the top, if you like a little extra spice.
Gluten-free version: Omit the fried noodles, you can replace them with cooked rice noodles for extra carbohydrates. You can also use crunchy roasted peanuts or other nuts/seeds.
Paleo version: Use coconut sugar or honey instead of palm sugar, omit the fried noodles and replace those with toasted coconut flakes or toasted peanuts or other nuts/seeds.
Vegetarian version: Replace fish sauce with soy sauce and use grilled tofu or tempeh in place of chicken.
- Serving Size: A third of the salad
- Calories: 375
- Sugar: 10 g
- Sodium: 1766.2 mg
- Fat: 19.5 g
- Carbohydrates: 21.2 g
- Fiber: 2.8 g
- Protein: 29.7 g
- Cholesterol: 75 mg
Keywords: Chicken salad, Wombok Salad, Napa Cabbage Salad, Asian Salad, Ginger Garlic Dressing