Chicken and Cabbage Salad With Miso-Sesame Vinaigrette
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 8ounces cooked, shredded chicken (about 2 cups)
- ½cup Miso-Sesame Vinaigrette, plus more as needed
- 2small romaine hearts or 1 small head green or red cabbage, thinly shredded (about 6 cups)
- 1small cucumber, peeled, halved lengthwise, seeds removed, then sliced on a sharp bias into ¼-inch slivers
- 8small radishes, thinly sliced
- 1(2-inch) knob fresh ginger, peeled, cut into thin planks, then slivered into fine matchsticks
- Handful fresh mint leaves, very roughly chopped
- Handful fresh cilantro leaves, very roughly chopped
- 1small red onion or a few scallions, thinly sliced
- Kosher salt and freshly ground pepper
Preparation
- Step 1
In a large bowl, toss the chicken with 6 tablespoons miso-sesame vinaigrette. Add remaining ingredients to the bowl, reserving some of the herbs, ginger and onion for garnish. Add another 2 tablespoons vinaigrette and toss to combine. Taste, and adjust seasoning with more dressing, salt or pepper, as desired.
- Step 2
Transfer to a serving bowl, sprinkle with reserved herbs, ginger and onion, drizzle with a little more dressing, and serve immediately.
Private Notes
Cooking Notes
Start with 1 tablespoon of sesame oil. You may find 2T overpowering. I started with 1T, and I was glad I did. Next time I will add grated ginger to the dressing instead of small pieces in the salad. I love ginger, but prefer it to be less up front in the flavors. I made this one night (using Napa cabbage and romaine), and then used the remaining dressing on a salad with dark greens alongside broiled salmon with a quick marinade of lime, sriracha, and maple syrup.
This recipe is outstanding!
Excellent! Dressing is fabulous, will be using on lots of things. I mixed a bit of the dressing with the cabbage 45 minutes before serving so it would soften, then incorporated the other elements and remaining dressing right before serving so the other veg and herbs wouldn't get soggy. The ginger is nice; when I make the dressing for other purposes, I may add some ginger to it. For this salad, I soaked the ginger in seasoned rice wine vinegar first to take the bite out of it.
Added celery and grated carrots. Yum!
I poached the chicken breasts in a court-bouillon with some scrap veggies I had lying around along with some miso. This was a great way to get more use out of that big packet of miso that I never seem to use as often as I want... Also soaked the cabbage in a brine for an hour to soften and flavor it before composing the salad. That helps both with flavor and texture.
So it’s a Chinese chicken salad vaguely reminiscent of the old ramen coleslaw. Neither of which is a bad thing. The dressing is “finger lickin’ good.” Literally. Couldn’t keep my finger out of it. I used cabbage and carrots which bled a lot of liquid. Strained and was fine. Skipped the cucumbers (because I don’t like them) in favor of radishes. To my taste it needed both tablespoons of sesame oil. Next time I’ll add more sesame seeds (because I like them). And peanuts would be a nice addition.
Use red cabbage! Healthier and a more striking combination. I eat at a Middle Eastern restaurant that serves a side salad - very simple and refreshing - of just shredded red cabbage, lemon juice and salt.
So good. I added some chopped roasted peanuts for a bit more crunch!
Next time put ginger in dressing! Avocado was a nice addition.
I loved this recipe. I didn’t measure the dressing ingredients but rather eyeballed it and adjuster to my taste preference. The components of the salad are great and filling. I had to omit the radish bc I didn’t have any but was still great without. Make this!
I used celery since I was out of radishes and added half a pack of ichiban noddles and some sriracha in the dressing. Awesome!
The dressing is delicious. I would suggest adding julienned carrots for color and crunch. My non-salad-eating partner ate three servings of this!
Added toasted sliced almonds! Did a combo of cabbage and Romaine…Love this salad!
Omitted sesame because I’m allergic and it was still awesome. I think I’ll add roasted peanuts for lunch tomorrow since it needed some starch and crunch
This was delicious and perfect on a hot summer day when you don’t want to turn on the oven or stove. I just shredded some rotisserie chicken and followed the recipe as written. I saw suggestions for adding chopped peanuts or snap pea pods, I might do that next time. A great way to use up some of those veggies in the fridge.
I didn’t have all the dressing ingredients so I used Martha Rose Shulman’s Sesame Ginger Vinaigrette instead. (Also on this site)
I made this exactly as written! Fabulous!
This worked well for two people for large, dinner sized salads. I used black vinegar instead of balsamic, and rice wine vinegar instead of the white wine vinegar. I also added crushed up instant ramen noodles for nostalgia and crunch. I liked the julienned ginger - I used a mandoline to thinly slice planks before julienning. Avocado or roasted peanuts would both be good additions next time.
The one suggestion for improvement that I have for this extremely excellent salad is to add crispy fried onions/shallots as a garnish. It adds a decadent little bit of crunch.
Using pre-shredded romaine/red cabbage/carrot mix pre-pulled chicken made this a BREEZE. Added some toasted cashews for extra crunch — going to just lean in add canned mandarin oranges next time, too. It’s a nostalgic keeper of a recipe.
This takes 10 minutes if you have a sous chef, 45ish if you don’t. It’s a wonderful summer salad that is good for leftovers.
I did not have any Mizo but it was good with out. I used carrots green cabbage and turkey meat that I sautéed yummy salad, also added peanuts
Really delicious salad however, I would argue the 10 minute time unless you already have mise en place, and the miso vinaigrette prepared in advance as well. Also, one note regarding those who find red onions to be too strong of a taste, try slicing and soaking them in cold water beforehand (for a few hours or overnight). This helps to mellow their flavor.
Look at notes. Consider a soak of ginger in Rice Wine vinegar if chopped.
Love this salad! Highly suggest adding the following to level it up. -Pack of instant ramen noodles (dry, w/out the seasoning, crunched up) -Peanuts -Finish with chili oil & fresh lime wedges It saves well in the fridge for leftovers as well, which is nice since most salads don’t. :)
Outstanding recipe. I used cabbage for the greens.
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