Napa Cabbage Salad with Spicy Chili Crisp Dressing
Crisp Napa cabbage, sweet mango, crunchy vegetables and toasted almonds come together in this vibrant Asian-inspired salad, all tossed with a creamy, spicy chili crisp peanut dressing. It’s fresh, colorful and full of contrasting textures, with just the right balance of sweet, savory, spicy and tangy.
Equipment
- small jar or small bowl
- large bowl
Ingredients
Spicy Chili Crisp Dressing
- ¼ cup unseasoned rice vinegar
- 3 tablespoons creamy peanut butter
- 2 tablespoons soy sauce
- 2 tablespoon toasted sesame oil
- 2 tablespoons honey
- 2 tablespoons chili crisp
- 2 teaspoons grated ginger
- 1 garlic clove, minced
- 3 cups shredded rotisserie chicken (optional)
Salad
- 6 cups shredded Napa cabbage*
- 1 cup shredded carrots*
- 3 to 4 cups thinly sliced romaine lettuce leaves about half a head
- 1 medium ripe mango julienned (in matchstick size)
- 1 medium red bell pepper julienned
- 4 to 5 sliced scallions white and light green parts, reserve 2 tablespoons
- ⅓ cup toasted sliced or slivered almonds reserve 3 tablespoons
- ⅓ cup of prepared crispy fried onions (substitute fried wonton strips or crushed-up dry ramen noodles), reserve 3 tablespoons
- ⅓ cup coarsely chopped cilantro, mint or basil (or a combination), reserve 2 tablespoons
- lime wedges for serving
Instructions
- Prepare Dressing: Place all ingredients in a jar and shake to combine. (Or whisk in a small bowl.)
- Prepare Salad: Add all ingredients to a large bowl and toss to combine. Pour on half of salad dressing and toss to combine. Add more to taste. Transfer to a serving bowl/platter if desire and top with reserved scallions, almonds, fried onions and cilantro.
Notes
*use prepacked shredded cabbage and carrots, found in the produce aisle