Crisp Oriental Salad
A crunchy, flavorful salad combining shredded Chinese cabbage, mushrooms, green onions, toasted almonds, rice noodles, and tender chicken, all coated in a savory soy mayonnaise dressing. Perfect for light, satisfying meals or potlucks.
Ingredients
Instructions
- Make a dressing by mixing mayonnaise and soy sauce.
- Pour the dressing over the shredded cabbage, sliced mushrooms, chopped green onions, toasted slivered almonds, cooked chicken, rice noodles, and sugar or snow peas.
- Mix until all ingredients are evenly coated.
- Chill the salad before serving.
Tips & Substitutions
For added crunch, consider using fresh bean sprouts or crispy fried onions as a topping. You can substitute Greek yogurt for mayonnaise for a lighter dressing, and add a splash of rice vinegar for extra tang. If you prefer a vegetarian version, replace the chicken with tofu or tempeh. This salad can also be made ahead of time; just keep the dressing separate until serving to prevent sogginess.
Serving Suggestions
Serve this Crisp Oriental Salad as a refreshing main dish or as a side alongside grilled meats or Asian-inspired entrees, such as Chicken With Cashews And Snow Peas. For a complete meal, pair it with a bowl of miso soup or steamed dumplings. Garnish with additional toasted almonds or sesame seeds for an extra layer of flavor and texture.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To keep the ingredients fresh, it's best to separate the dressing and salad components until ready to serve. If reheating, gently warm the chicken separately to avoid overcooking the vegetables, as they are best enjoyed cold or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Crisp Oriental Salad contains roughly 1741 calories, with 24g protein, 42g carbohydrates, and 171g fat. It is an excellent source of vitamin D (79% of the Daily Value), dietary fiber (50% of the Daily Value), and protein (48% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can prepare the salad a few hours in advance. However, for the best texture, it's recommended to mix the dressing in just before serving. This prevents the vegetables from becoming soggy. You can store the dressing separately in the refrigerator until you're ready to serve the salad.
What can I substitute for the rice noodles?
If you don't have rice noodles on hand, you can use vermicelli noodles or even cooked quinoa as a substitute. Both options provide a different texture but will still complement the salad ingredients nicely. Just ensure that any alternative is cooked according to package instructions before adding to the salad.
Is this salad suitable for meal prep?
Absolutely! This salad is great for meal prep. Just keep the dressing separate until you're ready to eat to maintain the crunchiness of the vegetables. Portion the salad into individual containers for a quick grab-and-go lunch or dinner option throughout the week.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).