Description
This chow mein sharing salad is a vibrant, crunchy dish combining fresh vegetables, crispy noodles, and a tangy-sweet Asian-inspired dressing. Perfect for parties, potlucks, or a quick family meal, this salad is packed with flavor and texture.
Ingredients
Units
Scale
For the Salad:
- 4 cups shredded green cabbage (or a coleslaw mix)
- 2 medium carrots, julienned or grated
- 1 red bell pepper, thinly sliced
- 3 green onions, thinly sliced
- 1 cup bean sprouts (optional)
- 1/2 cup cilantro leaves, chopped (optional)
- 1 cup crispy chow mein noodles (store-bought or homemade)
- 1/4 cup toasted sesame seeds or slivered almonds
For the Dressing:
- 1/4 cup soy sauce (use low-sodium if preferred)
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey or brown sugar
- 1 teaspoon grated ginger
- 1 garlic clove, minced
- 1/4 teaspoon black pepper
- 1/4 teaspoon red chili flakes (optional, for heat)
Instructions
- Prepare the Salad:
- In a large salad bowl, combine the shredded cabbage, carrots, bell pepper, green onions, bean sprouts, and cilantro. Toss to mix evenly.
- Make the Dressing:
- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, black pepper, and chili flakes until smooth.
- Assemble the Salad:
- Pour the dressing over the vegetable mixture and toss until everything is well coated.
- Add the Noodles and Garnish:
- Just before serving, add the crispy chow mein noodles and sesame seeds or almonds on top for crunch. Gently toss to combine.
- Serve and Enjoy:
- Serve the salad immediately as a main dish or side. It’s best enjoyed fresh to maintain the crunch of the noodles.
Notes
- Add protein like shredded rotisserie chicken, grilled shrimp, or tofu to make it a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Add the crispy noodles just before serving to prevent sogginess.
- Adjust the sweetness and saltiness of the dressing to taste by modifying the honey or soy sauce.