While I don’t crave the sweet crunch of a carrot, I am pretty partial to vegetables. Thus, I immediately looked for a scrumptious veggie-only dish to post.
For the record, I actually love salad, especially a good Greek one with no anchovies and lots of feta and black olives. But I digress. This salad is different as it uses Napa Cabbage, which is a new, and pretty awesome, ingredient for me. I really loved the idea of using a peeler to shave ribbons of carrots and how the whole thing came together rather quickly with the work of my Ginsus. This salad is very refreshing and sweet, and while I didn’t photograph it with the low mein noodles, they are the perfect addition of crunch and texture. The dressing is tangy and a little sweet, and compliments all ingredients wonderfully.
Don’t worry, fellow Saturday Chefs, this might be the first veggie-centric post, but it will not be the last!
Asian Chicken Salad
Adapted from recipe by Giada De Laurentiis
1 large carrot, peeled
3 cups shredded napa cabbage, about ½ of a cabbage
3 cups shredded romaine lettuce, from 1 small romaine heart
1 small red bell pepper, seeded and deveined, thinly sliced
2 tablespoons fresh mint leaves, chopped
2 cups chicken breasts, cooked
Chow Mein Noodles, optional
1/4 cup vegetable oil
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1/2 teaspoon granulated sugar
Black Pepper, optional
For the salad: Using a vegetable peeler, shave the carrot and add to a large salad bowl. Stir in the cabbage, lettuce, red bell pepper, mint, and chicken. *If you're a vegetarian, just nix the chicken.
For the dressing: In a small bowl, whisk together the oil, soy sauce, vinegar, and sugar until smooth. Season with pepper, to taste, if using.
Plate salad in a mound, spoon a bit of the dressing over the salad and toss. Garnish with the chow mein noodles and serve.
Chef’s Note: I only dress an entire salad if I know the majority of it will be eaten. Otherwise, I just dress the salad on the plates just before serving.