Crunchy veggies, chicken, peanuts and crispy noodles tossed with a lip smackingly delicious Asian Peanut Salad Dressing. This Chinese Chicken Salad is going to knock your socks off. It’s my summer-salad-anthem!
Reducing waste and eating healthier
This is a story about five amazing women. Wives of Aussie farmers. Mothers with university degrees and professional backgrounds who also happen to be the “go-to” person for anything and everything that needs to be done on a farm.
Something that many city folk like myself may never think about is all the millions of tons of fruit and veg that are deemed “not good enough” to be sold in stores. The ugly, wonky ones. Blemished skin. Slightly misshaped. Too big, too small. Too round, not round enough.
And yet, 100% perfect inside.
There has been an increasing number of imperfect fruit and veg sold in Australian stores at discounted prices. But they are still a very small percentage of the Ugly Yet Perfect fruit and veg that ultimately goes to waste.
And when a group of Aussie Queensland carrot growers bandied together to do something about it, who did they turn to for a solution?
Their wives. 🙂 Meet the five amazing Australian women who are the driving force behind Just Veg, the line of “grab and go” vegetable and meal options. Reducing waste and helping people eat healthier.
Here’s the thing. Some people will declare pre-prepared veggies to be the lazy way out. My view is this: if grabbing a bag of pre chopped vegetables means that you’ll make a stir fry at home rather than ordering take out, or be able to throw together a quick 2 minute salad than not have veggies at all, then it’s a good thing.
So by my simple minded logic, I’m Pro-prepared-vegetables. 🙂
And when it comes to pre chopped carrots, you cannot beat Just Veg. Why? Very simple. These carrots are shredded and packed by the very farmers who grow the carrots. These carrots are being chopped within hours of being harvested. How good is that??!
I wanted to make something that really emphasised the convenience of the Just Veg carrots and showcased how crunchy and fresh they are. And this is what I’ve come up with: Chinese Chicken Salad with an Asian Peanut Salad Dressing that’s so good, it should be illegal. 🙂
Yes, you have to chop the cabbage yourself – Just Veg don’t do shredded cabbage (yet 😉 ). But really, shredded cabbage is WAY easier than julienning carrots.
I had this for lunch four days in a row. Testing, retesting, photographing and filming. You’d think I’d get sick of it. Nope. I had it for lunch again today. It’s just too easy to make!
Regular readers know that I am very aware that the food I share often leans towards “brown foods”. You know – ugly but yummy foods like Bangers and Mash with Gravy (swoon) and Salisbury Steak (double swoon…)
So what a delight it is to be sharing this kaleidoscope of colour with you today!!! Gosh, seriously, if all my foods were this pretty, it would make my photographing life a whole lot easier….
PS Notice how little chopping is required?? Just the cabbage really. The shallots / scallions / green onions (yawn – so tired of using all three “languages”!) are optional. As in – you wouldn’t miss it terribly if you didn’t have it in the salad. 🙂
PPS I love inserting photos like this in posts because it irritates my mother no end. She thinks it looks “messy”. It makes her twitch – ba ha ha!
The Asian Peanut Dressing can be served on the side for people to help themselves (I do this when I make this for guests) or toss it through prior to serving. Up to you. If doing the former, I suggest making extra dressing. Just in case you have friends who can’t control themselves (like mine).
Just Veg shredded carrots is now part of my standard weekly shop. I know shredding carrots isn’t hard, but having a bag of Just Veg shredded carrots is just way easier. Which means I’m eating more of it. I’m adding it into sandwiches and wraps. I made carrot fritters last night (really delish Middle Eastern ones), I threw carrots into frittata. It’s going into virtually every salad and I even stirred it into bolognese for a lasagna.
What really sealed the deal for me was chatting to Alice, one of the amazing women who are the driving force behind Just Veg. Her passion for what she does, it really struck a cord. And when I asked her what the most rewarding thing about Just Veg was, she said it was connecting with the consumers. Hearing what they used their carrots for, what they thought. It really resonated with me because Just Veg is her baby in the same way that RecipeTin Eats is mine, and one of the most rewarding things for me is when I hear from readers when they have tried (or even before they have tried!) a recipe.
Plus, it just makes me feel warm and fuzzy that when I grab a bag of Just Veg from Woolworths each week, I know it’s supporting Aussie growers and their families. <3 – Nagi x
PS When you try Just Veg, send them a message here! They LOVE hearing from people, tell them what you think of their carrots!
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Chinese Chicken Salad with Asian Peanut Salad Dressing
Ingredients
Dressing
- 2 1/2 tbsp peanut butter
- 2 tsp toasted sesame oil
- 1 tbsp canola oil (or vegetable, grapeseed or peanut oil)
- 2 tsp soy sauce
- 2 tsp+ Sriracha
- 1 tbsp honey
- 1 tbsp + 2 tsp rice wine vinegar
- 1 – 1 1/2 tbsp water (or lime juice)
- 1 garlic clove , minced
- 1/2 tsp ginger , freshly grated
Salad
- 1 1/2 cups Chinese cabbage / Napa cabbage , shredded
- 1 cup red cabbage , shredded
- 1 1/2 cups carrots , julienned (I used Just Veg pre shredded carrots) (Note 1)
- 1 1/2 cups shredded cooked chicken
- 1 1/2 cups bean sprouts
- 1 shallot / green onion / scallion , finely sliced on the diagonal
- 1/4 cup peanuts , roughly chopped
- 1/4+ cups crunchy fried noodles (I use Changs)
Instructions
- Mix Dressing in a jug or small bowl. Use water to adjust consistency (it should be pretty thick and gloopy), Sriracha for spiciness and saltiness with salt (not more soy sauce).
- Place all Salad ingredients in a bowl, reserving some noodles, peanuts and shallots for topping. Drizzled with Dressing and toss. Garnish with remaining noodles, peanuts and shallots and serve immediately.
Recipe Notes:
Nutrition Information:
WATCH HOW TO MAKE IT
All. That. COLOUR.
Life of Dozer
Dozer is a fan of Just Veg too….
More salads to try using Just Veg shredded carrots
This post is sponsored by Just Veg. It’s an honour to work for a business and people who I find so inspiring. I love the story behind Just Veg, I believe in supporting Aussie farmers and their families, and I’m proud to have been selected to participate in this campaign. Thank you for reading!
I made this as a side salad tonight (without the chicken in the salad) to go with tandoori chicken. A bit multi cultural but it still worked! The salad and dressing were amazing! This will be a regular salad in my house. Thanks.
Terrific to hear Stephanie! Thanks for letting me know you enjoyed it – N x
Yummy sauce. I made too much salad so turned the rest into spring rolls and will make another batch of sauce to dip them in for when the kids come over tonight 🙂
So pleased to hear you enjoyed this Robyn! Love hearing how you used the leftovers! N x
This dressing was very good. Flavor is excellent.
I’m so pleased to hear that Kathy! Thanks for letting me know! N xx ❤️
This was so delicious!! Huge portion but perfect for 2 people at dinner. Yum. Thanks Nagi.
Steven.
So fantastic to hear that Steven, thanks for letting me know! N xx
I sprinkled some lightly salted peanuts on top and I used red leaf lettuce, radishes, and left over asparagus in this salad. It was delicious!
BTW: Salads are the perfect way to use whatever you have in your fridge. I keep an eye on my leftovers, imagine the best combinations and fiddle with dressings and herbs until the mix is lively and perfect. Food need never go to waste!
I love that attitude Karen! Some of my best inventions have come out of getting creative with leftovers 🙂 N x
I just made this tonight for dinner. Wonderful recipe! And I agree with others that the dressing is superb! The only slight change I made was to add a little bit of chopped up Romaine lettuce just to have some soft greens to balance out all the crunchiness. Otherwise I followed the recipe exactly. It was a huge hit and I’m sure I’ll make I again (like all the other recipes of yours I’ve tried). Thank you!
That sounds wonderful Cheryl! I love that you added lettuce to this 🙂 I’m so pleased you enjoyed it, thank you for letting me know! N xx
I buy bagged julienned carrots, whole carrots, and carrot ruffle “chips” ???? so maybe I have a problem but really they all serve a purpose and I love eating veggies in a bunch of ways. Now on to this salad…my does it look delicious! I think Ill try to make it vegan because even though chicken is good, i looove my veggies!
Instagram: @kitchensister
I hope you do try it! 🙂 N x
This was super yum!! I may have tripled the amount of noodles haha.. still healthy coz it’s a salad right?? ?
This will be my go-to salad for sure!
But of course! Loads of greens cancels out noodles and peanut dressing – te he he!
Thank you Nagi, made this tonight and it was so yum! What a surprise, even my 7 & 4y.o sons loved it!
Awesome! So glad to hear that Jeska, thanks for letting me know! N x
As soon as I read this recipe, I knew I would love it! I couldn’t get Chinese cabbage in my local grocery store so had to wait until I got to a larger town. Then I couldn’t find fresh bean sprouts, so I bought a can. This was such a delicious salad. My husband loved it, too. I am going to make it again in a day or two… I can hardly wait to have it again!
I’m so glad you enjoyed this Barb! Thanks so much for letting me know! N xx
I’m curious to why not evoo (extra virgin olive oil) but vegetable oil? Is it a preference or a reason? I can’t wait to make this!!!!
Hi Mia! It’s because EVOO is not typically used in Chinese cooking! 🙂
Thanks! I made this and it’s soooo good but really thick. I added more water than required still thick. I used cabbage as it was what I had in hand…I’m thinking I need to use the green in instructions. Either way, thank you! Once I figure out thickness issue, it’ll be my #1 salad dressing! Sooo good!
Hi Mia! It is a pretty thick dressing which is why I use it for shredded salad like this, not on leafy greens because it doesn’t toss through well. Did you find it was so thick you couldn’t toss the salad?? Because that definitely shouldn’t be the case and I wanted to double check that none of the ingredients were left out? Oh wait – the other thing – what peanut butter did you use? I live in Australia and used Kraft which is a soft spreadable peanut butter. But some organic ones are but thicker and stiffer which would affect the consistency of the dressing.
I used jiff creamy peanut butter. I think it was the cabbage that was too thick.
Also, I used all ingredients but the rice wine says 1 tbl +2 tsp. I got confused and just used 1 tbl spoon, is that right?
Even with the thickness, this sauce is really good! Made it for a friend for lunch and tossed in shredded chicken, sooo good.
You’re awesome! So far I’ve made won ton soup (YOUR RECIPE IS THE BEST FOR THIS!!!! But the soup is only for 2 servings so I had to play around to feed 6 people—hahaha!)! Next is chicken Larb! I’m all over your blog, I love it!!!! What’s your #1 or most requested recipe????
Hi Mia! For the rice wine it is 1 tablespoon PLUS 2 teaspoons 🙂 That’s a bit of extra liquid that will loosen it up. Glad you still enjoyed it though. And YAY to wonton soup!!! PS OMG Chicken Larb is the best. THE BEST!!!!! My most popular recipes are on the sidebar of my site, it gets updated every day 🙂 A huge reader favourite is the One Pot Greek Chicken and Lemon Rice. The rice is epic – if I do say so myself! 🙂 N x PS Thank you for the compliments!
Hi Nagi,
I have just serve this over the weekend to few friends, they are great. then Nutella cheese cupcake of your recipe for dessert. easy recipe but taste amazing. Big thanks
Ai
I’m so glad you enjoyed it Ai! Thank you for taking the time to let me know! N xx
OH MY GOD!
I have just found my new favorite salad dressing (sorry for shouting, but it needed to be said!!). Nagi you have exceeded all expectations. Is it possible to keep this dressing in the fridge so it can be combined later for a fresh, crunchy salad?
I have been following your blog for a little while now, and you have made dinner time in our home so much more interesting, I can’t thank you enough. It’s now possible for my 15yo son to get enthusiastic about helping in the kitchen, as much as he gets enthusiastic anyway!!
Best wishes to you and your family for 2017!!
HIGH FIVE! I’m so glad you love this Jackie, thanks for letting me know! Yes you can keep it but no longer than 3 days max (2 days is my preferred) because it has fresh garlic in it and that goes off after a few days and can actually cause a nasty form of food poisoning. N x
We had this salad the last 2 nights and everyone loved it. Due to various food intolerances I just cut up everything and placed in separate bowls. People then went along the line and made their salad to their own tastes. Vegetarian child did not add meat, spicy child added capsicum and chilies and so on.
I appear to have a lot of dressing left over, how long will it last in the fridge and what else can I use it for?
That’s so cool! A salad bar! I’m sorry I’m late with responding, the dressing will be no good now 🙁 I use it as a dipping sauce or actually, it would even be great in a stir fry!
This sounds so good! I can’t wait to make it. I’m not a big fan of bean sprouts–is there something similar you would recommend to swap out?
Hi Annie! You could just leave it out if you like and sub with a little bit more cabbage. Or add strips of red capsicums / bell peppers. More colour and more YUM! 🙂
Thanks! Red peppers is a great idea.
We just made this today! I had all of the ingredients due to a miso broth soup recipe so thought this would be a great way to utilize what I haven’t for the soup. I already had cooked, shredded chicken in the freezer, so I thawed that and we loved it! I’m all for salad that has more interesting ingredients than just lettuce, so this was very welcome. The dressing was fantastic and just the thing. I can see this becoming a summer staple when that season arrives in Northern America. Thank you so much for sharing this!
WOO HOO! I’m so thrilled that you enjoyed this Holly, thank you for letting me know! N xx
Making this! So making this! I am always looking for recipes to use supermarket roast chicken in and the dressing on this looks sensational. Thanks Nagi!
Really?? I never would have guessed! Hope you’re well Sneh! Christmas madness upon you yet? 🙂 N xx
Yessss! I picked up a roast chicken today and got heaps of carrot, will tag you when I make it :-). yeah, I think I am so over this year already, I reallllllly need a break, even had a bit of a rant on the blog yesterday. But all good lol. You all ready to take on Christmas?? x
Isn’t it so great we have these digital journals? 🙂 Popping over to have a read!!
That is so up my alley and so pretty!
Thanks Susan!! I do hope you try it, I’m rather addicted to it!
Love this recipe, Nagi! I love a good chinese chicken salad, and the dressing is always something I’ve wanted to try at home. Now I’ve got the perfect recipe! 🙂
Also loved reading about the JustVeg brand and what they’re all about. <3
Thank you so much Beeta! I hope you are well, your thanksgiving looked amazing!
Hi, looks like a great salad recipe. Not sure on the quantity given for the rice wine vinegar – “1 tbsp + 2 tsp”. Can you clarify please? Love this website – have made many of the recipes with fantastic results!
Hi Stephen! It means 1 tablespoon PLUS 2 teaspoons of rice wine vinegar 🙂 I know it’s an odd amount but 1 tbsp was not enough but 2 tbsp was too much!! Hope that helps clarify, I wasn’t sure how else to write it! N xx