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Enjoy our Napa Cabbage Chicken Salad, a vibrant blend of tender chicken, crisp Napa cabbage, and the tantalizing flavors of soy, ginger, and rice vinegar. Add an optional jalapeño for an extra spicy kick, making every bite a harmonious fusion of Asian-inspired tastes.

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Yields1 Serving
Prep Time20 minsTotal Time20 mins

Ingredients

Salad
 1 head Oak Spring Farm napa cabbage, finely shredded
 1 cup Oak Spring Farm carrot, finely julienned
 2 cups chicken (or veggie chicken substitute), shredded or cubed
 ½ cup Oak Spring Farm scallions, finely sliced
Dressing
 2 tbsp soy sauce
 3 tbsp rice vinegar (or cider vinegar)
 1 tbsp toasted sesame oil
 2 tbsp neutral vegetable oil (canola, grapeseed, etc)
 1 tsp sugar
 1.50 tsp Oak Spring Farm fresh ginger, microplaned (or grated or finely chopped)
 1 Oak Spring Farm garlic clove, finely minced
 ½ Oak Spring Farm jalapeño, membrane and seeds removed, minced (optional)
 ½ tsp black pepper, finely ground
Garnish
 ½ cup crunchy chinese noodles
 2 tsp sesame seeds, raw or toasted

Directions

1

There are lots of great ways to prepare chicken: roasting, pan searing, grilling, and poaching are just a few. All can be done deliciously and simply. Always make sure to season/salt your chicken sufficiently and cook until the center reaches 165° F. Don't overcook it unless you like it to be chewy and tough!

2

Toss to combine salad ingredients.

3

Stir (or shake in a sealed container) to combine dressing ingredients.

4

When ready to serve, toss salad with dressing and sprinkle garnishes over the top. Serve immediately!

5

If making ahead of time, salad keeps for up to 5 days in an airtight container in the refrigerator, dressing keeps for 2-3 days (but it's best made just before serving)

DifficultyBeginner

Ingredients

Salad
 1 head Oak Spring Farm napa cabbage, finely shredded
 1 cup Oak Spring Farm carrot, finely julienned
 2 cups chicken (or veggie chicken substitute), shredded or cubed
 ½ cup Oak Spring Farm scallions, finely sliced
Dressing
 2 tbsp soy sauce
 3 tbsp rice vinegar (or cider vinegar)
 1 tbsp toasted sesame oil
 2 tbsp neutral vegetable oil (canola, grapeseed, etc)
 1 tsp sugar
 1.50 tsp Oak Spring Farm fresh ginger, microplaned (or grated or finely chopped)
 1 Oak Spring Farm garlic clove, finely minced
 ½ Oak Spring Farm jalapeño, membrane and seeds removed, minced (optional)
 ½ tsp black pepper, finely ground
Garnish
 ½ cup crunchy chinese noodles
 2 tsp sesame seeds, raw or toasted

Directions

1

There are lots of great ways to prepare chicken: roasting, pan searing, grilling, and poaching are just a few. All can be done deliciously and simply. Always make sure to season/salt your chicken sufficiently and cook until the center reaches 165° F. Don't overcook it unless you like it to be chewy and tough!

2

Toss to combine salad ingredients.

3

Stir (or shake in a sealed container) to combine dressing ingredients.

4

When ready to serve, toss salad with dressing and sprinkle garnishes over the top. Serve immediately!

5

If making ahead of time, salad keeps for up to 5 days in an airtight container in the refrigerator, dressing keeps for 2-3 days (but it's best made just before serving)

Napa Cabbage Chicken Salad