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Home Meal-size salads

Chinese Chicken Salad with Asian Peanut Salad Dressing

By:Nagi
Published:28 Nov '16Updated:10 Dec '23
104 Comments
Recipe v Video v Dozer v

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!

Chinese Chicken Salad with Asian Peanut Salad Dressing - made with cabbage, shredded chicken, crunchy noodles, carrot and a killer peanut dressing! www.recipetineats.com

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.

just-veg-wives
Just Veg Girl Power (Left to right): Alice, Gen, Jane, Vicki, Tracey. Image courtesy of Just Veg.
Just Veg Pre shredded carrots

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. 🙂

Chinese Chicken Salad with Asian Peanut Salad Dressing - made with cabbage, shredded chicken, crunchy noodles, carrot and a killer peanut dressing! www.recipetineats.com

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!

Chinese Chicken Salad with Asian Peanut Salad Dressing - made with cabbage, shredded chicken, crunchy noodles, carrot and a killer peanut dressing! www.recipetineats.com

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!

Chinese Chicken Salad with Asian Peanut Salad Dressing - made with cabbage, shredded chicken, crunchy noodles, carrot and a killer peanut dressing! www.recipetineats.com

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).

Chinese Chicken Salad with Asian Peanut Salad Dressing - made with cabbage, shredded chicken, crunchy noodles, carrot and a killer peanut dressing! www.recipetineats.com

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!

Chinese Chicken Salad with Asian Peanut Salad Dressing - made with cabbage, shredded chicken, crunchy noodles, carrot and a killer peanut dressing! www.recipetineats.com

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Chinese Chicken Salad with Peanut Dressing - made with cabbage, shredded chicken, crunchy noodles, carrot and a killer peanut dressing! recipetineats.com

Chinese Chicken Salad with Asian Peanut Salad Dressing

Author: Nagi | RecipeTin Eats
Prep: 15 minutes mins
Total: 15 minutes mins
Meal, Salad
4.90 from 28 votes
Servings2
Tap or hover to scale
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A crunchy Chinese chicken salad tossed with a lip smackingly delicious peanut dressing, this is the sort of salad that’s a truly satisfying meal in itself!

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:

1. Fresh, crunchy and juicy, pre shredded carrots by Just Veg are available at Woolworths stores on the east coast of Australia. These pre shredded carrots are not only super handy to have on hand for quick salads, pop into sandwiches and wraps or to add into meals, they are made using carrots that are deemed “not good enough” for the stores that would otherwise go to waste.
Grown, shredded and packed by Aussie farmers in Queensland, this initiative to reduce waste and encourage Aussies to eat more fresh veg is underpinned by the drive of 5 farmers’ wives. Read more about their story in the post – you’ll love it as much as I do!
2. The Dressing can be served on the side if preferred.
3. To make this Gluten Free, use GF peanut butter and soy sauce (tamari) and leave out the noodles. Use crunchy fried shallots instead! (Sold in the Asian section of supermarkets)
4. Nutrition per serving. This makes two BIG servings! (Or 4 as a side).chinese-chicken-salad-with-peanut-dressing-nutrition

Nutrition Information:

Serving: 457gCalories: 490cal (25%)Carbohydrates: 31.8g (11%)Protein: 38.6g (77%)Fat: 25.1g (39%)Saturated Fat: 4.2g (26%)Cholesterol: 67mg (22%)Sodium: 587mg (26%)Potassium: 1036mg (30%)Fiber: 4.8g (20%)Sugar: 16.4g (18%)Vitamin A: 16200IU (324%)Vitamin C: 131.2mg (159%)Calcium: 140mg (14%)Iron: 4.9mg (27%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

WATCH HOW TO MAKE IT

All. That. COLOUR.


Life of Dozer

Dozer is a fan of Just Veg too….

dozer-just-veg-carrots

More salads to try using Just Veg shredded carrots

A salad with chicken marinated in pineapple juice, coconut milk & spices and a beautiful cilantro (coriander) lime dressing. The flavours of Hawaii - in a salad! www.recipetineats.com
Hawaiian Chicken Salad
Vietnamese Shrimp Noodle Salad (rice noodles, lettuce, bean sprouts, carrot, cucumber, shrimp, dressing)
Vietnamese Noodle Salad with Shrimp (Prawn)
Shredded Red Cabbage, Carrot and Mint Salad
Close up of Vermicelli Noodle Salad with cabbage, carrot, beansprouts, coriander, chilli with an Asian dressing
Vermicelli Noodle Salad
Peanut dressing being poured over Satay Chicken Noodle Salad in a brown bowl.
Satay Chicken Noodle Salad
Close up of Vietnamese Noodles with Lemongrass marinated chicken in a bowl, ready to be eaten
Vietnamese Noodles with Lemongrass Chicken

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!

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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104 Comments

  1. Nanami says

    January 23, 2023 at 7:44 pm

    5 stars
    I made this recipe for my dinner and it was so delicious! My new favourite salad!

    Reply
  2. Amy Morgan says

    December 7, 2022 at 5:50 am

    5 stars
    Made this using different veggies we had on hand. Soooo good!

    Reply
  3. Linda says

    June 5, 2022 at 4:49 pm

    5 stars
    Made this in prep for my two day shifts, had a little sample and its devine! I used the changi GF crispy noodles, GF light soy and poached some chicken breast to shred – its nice, fresh and tasty – will be making again! thank you

    Reply
  4. Kym says

    March 22, 2022 at 6:47 pm

    5 stars
    Made this today for a bring a plate lunch soooo delish

    Reply
    • Nagi says

      March 23, 2022 at 5:48 pm

      I am happy you liked it Kym! N x

      Reply
  5. Kathryn Purinton says

    March 8, 2022 at 3:55 am

    5 stars
    Really delicious, but the addition of mandarin oranges would have put it over the top!

    Reply
    • Nagi says

      March 8, 2022 at 11:36 am

      Nice idea Kathryn! N x

      Reply
  6. Deb says

    October 10, 2021 at 11:10 am

    5 stars
    I’m thrilled to find this recipe, especially the dressing. It’s the same stuff that was served at a BBQ joint in Ft. Walton Beach, Florida. The best BBQ in the area, owned by an Asian family. It’s been 20 years, I still fondly remember their food.

    Reply
  7. Tina says

    February 15, 2021 at 4:00 am

    Hi Nagi,
    I don’t have fresh ginger, can I substitute with the dry powder? If so, how much please?
    Thank you!

    Reply
    • Nagi says

      February 15, 2021 at 7:13 pm

      It’s not quite the same but 1/4 tsp of powder will be fine. N x

      Reply
  8. Joyce says

    January 7, 2021 at 2:04 pm

    Your logic about pre-chopped veg is so so true!! I’ve been able to eat way more veg and prepare meals at home this way.

    Reply
  9. Ming says

    May 11, 2020 at 7:32 pm

    5 stars
    Made this tonight and absolutely loved it!!! Such a great dressing – genius!

    Reply
    • Nagi says

      May 12, 2020 at 7:54 am

      I’m so glad you loved it Ming! N x

      Reply
  10. Michelle says

    May 7, 2020 at 5:07 am

    5 stars
    Awesome recipe! So fresh and easy! I added fresh jicama and mint. Delicious and healthy. Yum!

    Reply
    • Nagi says

      May 7, 2020 at 8:08 am

      Love this idea Michelle, sounds great! N x

      Reply
  11. Sandy says

    April 19, 2020 at 5:13 am

    5 stars
    I could eat this every day for lunch. Delicious!

    Reply
    • Nagi says

      April 19, 2020 at 10:15 am

      That’s awesome Sandy – I could too! N x

      Reply
  12. Michelle says

    April 25, 2019 at 9:55 am

    Nagi, thank.you for the super fast response. Another question – I have a sealed package of wonton skins with a date of 2015 on the package. These have been frozen that whole time. Would these be safe to use, or should I toss?.

    Reply
  13. Michelle says

    April 25, 2019 at 5:24 am

    Hi Nagi, I am ready to try this recipe, but I cannot find the crispy noodles here in Texas. Would wonton strips work as a substitute? similar to this recipe — https://www.allrecipes.com/recipe/222814/crispy-chinese-noodles-restaurant-style/

    Reply
    • Nagi says

      April 25, 2019 at 9:18 am

      Hi Michelle, great idea – they would be terrific!

      Reply
  14. Anna Lion says

    February 17, 2019 at 4:24 pm

    5 stars
    Made this for the first, but certainly not for the last, time. So fresh and crunchy and the dressing was fantastic! I’ve never heard of crunchy fried noodles and was out of egg noodles, so I fried some rice noodles instead. Maybe someone who knows the difference wouldn’t approve, but I thought that worked very well.

    While making the salad I was sure that the servings should be 4, it made a BIG bowl, but to my surprise I actually ate half of it and got full in a very pleasant way.

    Reply
    • Nagi says

      February 18, 2019 at 7:49 am

      Great to hear Anna!

      Reply
  15. Jo says

    February 4, 2019 at 6:18 pm

    Yum! Thank you Nagi, my family loved this!
    We have had heaps of chicken lately, so instead I cooked up a rump steak, with just oil/salt/pepper, then sliced that thinly added to salad. Winner, thank you again.

    Reply
    • Nagi says

      February 5, 2019 at 7:00 am

      Sounds terrific Jo!

      Reply
  16. Anna says

    November 17, 2018 at 12:43 pm

    5 stars
    I made this and am in love! I cheated a little more than just with the carrot and got the bag of coleslaw mix (green and purple cabbage) was so yummy along marinated thai chicken!

    Reply
    • Nagi says

      November 17, 2018 at 7:57 pm

      Glad you enjoyed it Anna!! Thanks for sharing your feedback 🙂 N x

      Reply
  17. Irene says

    August 23, 2018 at 1:19 am

    I’m so sorry – of course, I meant that I was a reader outside of Australia. Ups…

    Reply
    • Nagi says

      August 24, 2018 at 7:40 pm

      Hi Irene! I find these ingredients are easier to measure by cups but I will try to remember to measure in weight next time I make this!! N xx

      Reply
  18. Irene says

    August 23, 2018 at 1:14 am

    5 stars
    Wow, thank you so much for this delicious recipe! We loved it so much!
    Making it again tomorrow, because it was THAT good.

    Only the conversion of the ingredients from cups to grams was a little tedious (I’m a reader outside the US),
    so I was wondering, if maybe you would consider adding measurements in grams to your recipes in the future?
    That would be so helpful! Because I am definitely eyeing many other great sounding recipes of yours.
    So glad I found your blog!
    Thanks again 🙂

    Reply
  19. Jane T says

    August 7, 2018 at 7:15 am

    5 stars
    This sounds soooooo goooooood! I’m going to make it for lunch tomorrow, and the next day, and the next day……

    Reply
    • Nagi says

      August 8, 2018 at 9:43 pm

      Hope you do get a chance to try it!!

      Reply
  20. Judy says

    June 9, 2018 at 7:51 am

    5 stars
    Loved this! The people at work were jealous of my lunch!
    Couldn’t find rice wine vinegar. Only found “rice cooking wine” and “Rice Vinegar” so I used half of each. Bean sprouts were tough to find too, surprisingly. I found out Trader Joe’s doesn’t sell them anymore.
    Wonderful recipe! Thank you so much!

    Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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