Scale
Units
Ingredients
20m
Prep
10m
Cook
30m
Total
2
Servings
Instructions
- 1Thinly slice Napa cabbage and purple cabbage. Julienne carrots. Chop cilantro and slice scallions.
- 2Prepare crispy fried chicken bites, if using, and cut into bite-sized pieces.
- 3Toast almonds in a dry skillet over medium heat until golden and fragrant.
- 4Whisk together soy sauce, rice vinegar, sesame oil, agave, garlic, ginger, and neutral oil to make dressing.
- 5In a large bowl, combine all vegetables and chicken. Toss with dressing until coated.
- 6Top with wonton strips, toasted almonds, and sesame seeds. Serve immediately.
👩🍳 Chef Tomi's Notes
A vibrant, crunchy Asian chopped salad made with Napa cabbage, purple cabbage, carrots, cilantro, scallions, and optional crispy chicken bites. Finished with wonton strips, almonds, sesame seeds, and a tangy sesame dressing.
📊 Nutrition Information (per serving)
350
Calories
30
protein
28
carbs
18
fat
Nutrition information is estimated and may vary based on cooking methods and brands of ingredients used.
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