Chicken and Cabbage Salad With Miso-Sesame Vinaigrette

By J. Kenji López-Alt

Published Oct. 7, 2020

Chicken and Cabbage Salad With Miso-Sesame Vinaigrette
Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.
Total Time
10 minutes
Rating
4(1,524)
Comments
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This simple salad calls for a specific set of ingredients, but it can also be considered a loose guideline. Thinly sliced leftover steak, shredded salmon or sliced dense tofu could easily take the place of the chicken — and that chicken can be left over from the night before, whether it's been poached, grilled, pan-seared or cooked on a rotisserie. Any crisp, crunchy lettuce will do. You could opt for shredded carrots and diced jicama instead of cucumber and radish, or add a handful of split cherry tomatoes and raw snap peas cut on a bias. As long as the basic balance of protein, dressing, greens, vegetables and herbs is maintained, the rest is up to you and your vegetable drawer.

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Ingredients

Yield:2 to 4 servings (about 2 quarts)
  • 8ounces cooked, shredded chicken (about 2 cups)
  • ½cup Miso-Sesame Vinaigrette, plus more as needed
  • 2small romaine hearts or 1 small head green or red cabbage, thinly shredded (about 6 cups)
  • 1small cucumber, peeled, halved lengthwise, seeds removed, then sliced on a sharp bias into ¼-inch slivers
  • 8small radishes, thinly sliced
  • 1(2-inch) knob fresh ginger, peeled, cut into thin planks, then slivered into fine matchsticks
  • Handful fresh mint leaves, very roughly chopped
  • Handful fresh cilantro leaves, very roughly chopped
  • 1small red onion or a few scallions, thinly sliced
  • Kosher salt and freshly ground pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

338 calories; 27 grams fat; 6 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 10 grams polyunsaturated fat; 12 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 15 grams protein; 652 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large bowl, toss the chicken with 6 tablespoons miso-sesame vinaigrette. Add remaining ingredients to the bowl, reserving some of the herbs, ginger and onion for garnish. Add another 2 tablespoons vinaigrette and toss to combine. Taste, and adjust seasoning with more dressing, salt or pepper, as desired.

  2. Step 2

    Transfer to a serving bowl, sprinkle with reserved herbs, ginger and onion, drizzle with a little more dressing, and serve immediately.

Ratings

4 out of 5
1,524 user ratings
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Comments

Bliss

Start with 1 tablespoon of sesame oil. You may find 2T overpowering. I started with 1T, and I was glad I did. Next time I will add grated ginger to the dressing instead of small pieces in the salad. I love ginger, but prefer it to be less up front in the flavors. I made this one night (using Napa cabbage and romaine), and then used the remaining dressing on a salad with dark greens alongside broiled salmon with a quick marinade of lime, sriracha, and maple syrup.

Jennifer

Excellent! Dressing is fabulous, will be using on lots of things. I mixed a bit of the dressing with the cabbage 45 minutes before serving so it would soften, then incorporated the other elements and remaining dressing right before serving so the other veg and herbs wouldn't get soggy. The ginger is nice; when I make the dressing for other purposes, I may add some ginger to it. For this salad, I soaked the ginger in seasoned rice wine vinegar first to take the bite out of it.

Alice Outwater

This recipe is outstanding!

Susan

This salad is one of our favorites - probably because of the dressing! I put the ginger in the dressing. I use napa cabbage, add carrots and any other stray vegetables to the salad. I add cooked faro to the salad as a carb; it gives a nice teture. If I don't have any chicken I serve with tofu and/or chickpeas - or just as it is.

Lissa

Made without garlic or onions in salad or dressing (low FOBMAP diet) and it was still absolutely fantastic! Best meal so far on this diet, so happy! Mixed romaine and green cabbage.

Ellen GF

I used regular green cabbage which is what I had. Napa cabbage would have been better.

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