Crunchy Asian Salad

Crunchy Asian Salad

  • 1 head Napa cabbage, cut into 1/4-inch strips
  • 1 small head red cabbage, cored and chopped
  • 2 large carrots, peeled and julienned
  • 2 bunches scallions, thinly sliced (white and pale green parts only)
  • 1 large English cucumber, peeled, cored & cut into thin half-moons
  • 1/4 cup cilantro, chopped
  • 1/4 cup basil, chopped
  • 2 cups cooked shelled edamame
  • 1/2 cups roasted peanuts, chopped
  • 4 cooked chicken breasts, chilled
  • Lime-cilantro dressing
  • 2 ripe Hass avocados, peeled, pitted, cut into 1/2-inch dice (optional)
  • Thai peanut dressing


  1. Place cabbages, carrots, scallions, cucumber, cilantro, basil, edamame and peanuts in very large mixing bowl and toss to mix.
  2. Cut chicken into ½-inch cubes and add to mixing bowl.
  3. Pour lime-cilantro dressing into bowl and toss to mix thoroughly. Divide salad among four, very large, chilled serving plates.
  4. Sprinkle salads with diced avocado, toasted peanuts, & cilantro.
  5. Drizzle Thai peanut dressing over salad

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