Asian Napa Cabbage Salad

Asian Napa Cabbage Salad - great blend of sesame, napa cabbage, chicken and vegetables!

I got a HUGE head of napa cabbage from the organic farm here in California.  A wonderful cool weather crop with lots of crunch and flavor.  As I have to feed eight people right now, I needed to make a complete meal for the family.  This recipe was a great solution.  I looked in my fridge and found broccoli from the organic farm as well as some carrots.  I also had chicken in the freezer and almonds (locally harvested – YUM!).

Asian Napa Cabbage Salad - great blend of sesame, napa cabbage, chicken and vegetables!

Thankfully I had some sesame oil (key to flavor) and rice vinegar on hand to use in the dressing.

Asian Napa Cabbage Salad - great blend of sesame, napa cabbage, chicken and vegetables!

Asian Napa Cabbage Salad - great blend of sesame, napa cabbage, chicken and vegetables!

I took some frozen chicken, cubed it, and sauteed it in a little bit of butter.  In order to bring out the vibrant green color of the broccoli and take off the edge of crispiness, I sauteed the broccoli in the leftover chicken broth and butter in the skillet for about three minutes (until just barely tender crisp).  I added the shredded carrots and cooked for an additional minute.  I also used food storage dehydrated onions in the dressing as I was out of green onions (which would also be lovely).

Asian Napa Cabbage Salad - great blend of sesame, napa cabbage, chicken and vegetables!Asian Napa Cabbage Salad - great blend of sesame, napa cabbage, chicken and vegetables!vv

This is a great, healthy meal and source of protein and produce!  Here is the recipe:

Asian Napa Cabbage Salad
 
Fresh, healthy, organic Asian inspired salad the whole family can enjoy!
Serves: 8
Ingredients
  • 2 boneless, skinless chicken breasts, chopped
  • 1 c shredded carrots
  • 2 small heads fresh broccoli, chopped
  • 2 T butter, separated
  • ¾ c almonds, roasted in the oven
  • 1 large head napa cabbage, chopped
Dressing:
  • ¼ c olive oil
  • ¼ c rice vinegar
  • 1 T soy sauce
  • 1 T sesame oil
  • 1 tsp. dehydrated chopped onions
  • ⅛ c white sugar (could substitute honey)
Instructions
  1. Chop napa cabbage and place in a large salad bowl. Set aside or place in fridge to chill.
  2. Mix together dressing ingredients (oils, vinegar, soy sauce, onions, and sugar or honey) in a bowl and set aside.
  3. In a large skillet, cook the diced chicken in 1 T butter until no longer pink in the middle. Remove chicken and set aside.
  4. Place broccoli into the skillet (leave juices and butter remnants) and saute for about 3 minutes. Add carrots and saute for 1 more minute. (TIP: If your broccoli comes with a long stem, peel off rough edges and shred with carrots.)
  5. Remove vegetables from pan and add to cooked chicken. Set aside.
  6. Melt remaining T of butter and add roasted almonds. Toast for a minute or so, or until brown.
  7. Add toasted almonds to the chicken and vegetables.
  8. Pour chicken and vegetables into the napa cabbage and mix well.
  9. Reserve dressing until just before serving and then pour on top and mix well. (It is okay the next day, but may wilt a little.)
Notes
We had a LOT of napa cabbage, so I ended up doubling the dressing recipe and reserved the second half for drizzling on top of individual servings. This recipe fed our family of 8 with leftovers for 3 people the next day. Over all the kids liked it:) I hope you do too!

 



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