Ingredients:

  • 4 cups shredded Napa cabbage (approx. 450g)
  • 1 cup shredded carrots (approx. 115g)
  • 1 cup bean sprouts (approx. 50g)
  • 1/2 cup thinly sliced red bell pepper (approx. 75g)
  • 1/2 cup thinly sliced green onions (approx. 50g)
  • 1/2 cup chopped cilantro (approx. 10g)
  • 1/2 cup chopped peanuts (approx. 70g)
  • 1/4 cup toasted sesame seeds (approx. 40g)
  • 1 cooked, boneless, skinless chicken breast, diced (approx. 150g) - OR - 1/2 lb cooked shrimp (approx. 225g)
  • 1/4 cup rice vinegar (60ml)
  • 2 tablespoons soy sauce (30ml)
  • 2 tablespoons sesame oil (30ml)
  • 1 tablespoon honey (or maple syrup) (15ml)
  • 1 tablespoon vegetable oil (15ml)
  • 1 teaspoon grated fresh ginger (approx. 5g)
  • 1 clove garlic, minced (approx. 3g)
  • 1/4 teaspoon red pepper flakes (optional) (approx. 0.5g)

Instructions:

  1. Prepare the Dressing: In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, vegetable oil, ginger, garlic, and red pepper flakes (if using). Set aside. Taste and adjust seasoning as needed.
  2. Prep the Vegetables: Wash and thoroughly dry all vegetables. Shred the cabbage and carrots. Slice the bell pepper and green onions. Chop the cilantro.
  3. Cook the Protein (Optional): If using chicken, cook in a skillet or on a grill pan until cooked through (internal temperature of 165°F/74°C). Dice after cooling slightly. If using shrimp, sauté in a pan with a little oil until pink and cooked through.
  4. Combine the Salad: In a large mixing bowl, combine shredded cabbage, carrots, bean sprouts, bell pepper, green onions, cilantro, and (if using) the cooked protein.
  5. Dress and Serve: Pour the dressing over the salad and toss gently to combine.
  6. Garnish and Enjoy: Sprinkle with chopped peanuts and toasted sesame seeds. Serve immediately for the best crunch. Enjoy your Chopped Asian Salad!