Asian Napa Cabbage Salad
Serves: 8
Fresh, healthy, organic Asian inspired salad the whole family can enjoy!
  • 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
  • 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)
  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.)
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!
Recipe by Home Baked Joy at