Chinese Napa Cabbage Salad with Chicken and Sesame Recipe
A light, crunchy salad with napa cabbage, chicken and sesame in a simple soy-vinegar dressing. In China, similar salads are often served as cold appetizers before the main meal. On a Polish-style table it can be an interesting alternative to classic mayonnaise-based salads – it’s lighter, yet still filling.
This salad combines the crunch of fresh napa cabbage and vegetables with juicy chicken and aromatic sesame, all tied together with a simple Asian-style dressing. It’s quick to prepare, feels light, and works equally well as a main dish or a side.
Chef's tips
Don’t overcook the chicken – it should be just cooked through and still juicy. If you prepare the components in advance, keep the vegetables and meat well chilled and dress the salad at the last moment so it stays crisp.
How to serve
Serve in a large bowl family-style, or portion onto individual plates and top each serving with an extra pinch of toasted sesame seeds. It pairs well with steamed rice, dumplings or simple stir-fried vegetables.
Ingredients
- napa cabbage about half of a medium head - 400 g
- chicken breast - 250 g
- carrot medium - 1 piece
- fresh cucumber large - 0.5 piece
- spring onion (green onion) - 3 piece
- toasted sesame seeds - 2 tablespoons
- soy sauce - 3 tablespoons
- vinegar can be replaced with apple cider vinegar - 2 tablespoons
- sesame oil for aroma, can be omitted - 1 tablespoon
- vegetable oil for frying the chicken - 1 tablespoon
- sugar - 1 teaspoon
- salt to taste
- black pepper to taste
Preparation
- Cut the chicken breast into thin strips. Season lightly with salt and pepper.
- Heat the vegetable oil in a frying pan over medium heat. Add the chicken and fry for 7–8 minutes, stirring, until the meat is cooked through and lightly browned. Set aside to cool.
- Shred the napa cabbage into thin strips; cut the thicker white part a bit more finely.
- Peel the carrot and grate it on a coarse grater or cut into thin matchsticks. Slice the cucumber into thin half-moons.
- Slice the spring onion into thin rounds.
- In a small bowl, mix together the soy sauce, rice vinegar, sesame oil and sugar until the sugar dissolves. Taste and, if needed, season with a pinch of salt.
- In a large bowl combine the napa cabbage, carrot, cucumber, spring onion and fried chicken. Pour over the dressing and mix thoroughly with your hands or a large spoon.
- Sprinkle the salad with toasted sesame seeds just before serving.
Storage
Sałatkę przechowuj w lodówce do 2 dni. Kapusta z czasem lekko zmięknie, ale nadal będzie smaczna. Przed podaniem wymieszaj i ewentualnie dodaj odrobinę octu lub sosu sojowego.
