Vegetarian Chinese Salad

Monday, August 19, 2013

This recipe might win the award for most common Summer meal in our house.  It's easy, requires no use of the oven (a big deal when your house doesn't have A/C!) and is so delicious.  The original recipe added chicken, which we choose to omit since we are trying to eat more vegetarian meals these days. (Check out more vegetarian recipes here)  Enjoy!

Vegetarian Chinese Salad
adapted from Food Network
Serves 4-6


  • 1 head napa cabbage, thinly shredded (about 6 cups)
  • 1/2 head red cabbage, shredded (about 2 cups)
  • 1 large carrot, shredded (about 2 cups)
  • 3 minced scallions
  • 1 (8-ounce) can sliced water chestnuts
  • 1 (11-ounce) can Mandarin oranges, drained
  • 1/2 cup rice wine vinegar 
  • 4 tablespoons soy sauce
  • 2 teaspoon sesame oil
  • 2 cloves minced garlic
  • 2 teaspoons grated ginger
  • 2 tablespoons canola oil
  • 2 1/2 tablespoons brown sugar
  • 1 1/2 teaspoons chili-garlic sauce or Sriracha 

In a large salad bowl combine Napa cabbage, red cabbage, shredded carrot, scallions, water chestnuts and mandarin oranges.  Toss well.

For the dressing whisk together vinegar, soy sauce, sesame oil, garlic, ginger, canola oil, brown sugar and chili sauce.  If you plan on saving some salad for leftovers (we always do!) then leave the dressing on the side, as tossing it in with cabbage will result in soggy salad, which nobody likes.

What's your go-to Summer meal?

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