Chinese Chicken-Cabbage Salad with Peanut Sauce

chicken-cabbage-salad Photo: Kate Sears; Styling: Dani Fisher


  • 1/3 cup rice wine vinegar
  • 1/4 cup olive oil
  • 2 teaspoons sesame oil
  • 1/4 cup bottled Thai peanut sauce
  • 1/2 head napa cabbage, thinly sliced
  • 1 cup shredded carrot
  • 4 scallions, green and white parts thinly sliced
  • 1 whole rotisserie chicken, cooled completely and shredded (about 4 cups)
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons black sesame seeds
  • 2 scallions, thinly sliced


Whisk together rice wine vinegar, olive oil, sesame oil, and peanut sauce in a medium bowl; set aside. Toss together cabbage, shredded carrot, 4 thinly sliced scallions, and chicken in a large salad bowl. Pour the peanut sauce dressing over the cabbage salad, and toss together until all of the ingredients are evenly coated. Season salad with freshly ground black pepper, and evenly sprinkle with black sesame seeds and 2 thinly sliced scallions. Divide the salad among 6 plates; serve.

  • Yield: Makes 6 servings (serving size: 1 cup)

Nutritional Information

Calories per serving: 302
Fat per serving: 16g
Saturated fat per serving: 3g
Monounsaturated fat per serving: 9g
Polyunsaturated fat per serving: 3g
Protein per serving: 31g
Carbohydrate per serving: 7g
Fiber per serving: 2g
Cholesterol per serving: 79mg
Iron per serving: 2mg
Sodium per serving: 275mg
Calcium per serving: 68mg

This Recipe Is

Cat Cora