Get ready to tantalize your taste buds with a mouthwatering dish that's not just a recipe, but a flavor explosion waiting to happen! This Cold Shredded Vegetables with Chicken is the perfect blend of crisp, fresh vegetables and tender chicken, dressed in a delectable Asian-inspired sauce that will transport your senses to a culinary paradise. Whether you're looking for a quick lunch, a light dinner, or an impressive side dish that'll make your guests ask for seconds, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 2 cups shredded cooked chicken
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1/2 cup sliced bell peppers
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
Instructions
- Prepare all ingredients by thoroughly washing vegetables and ensuring chicken is fully cooked and cooled.
- Shred the cooked chicken into thin, uniform strips using two forks or by hand, ensuring no large chunks remain.
- Using a sharp knife or mandoline, carefully shred carrots and cabbage into thin, consistent strips to ensure even texture and quick marinating.
- Slice bell peppers into thin, delicate strips, removing seeds and stem beforehand.
- In a large mixing bowl, combine shredded chicken, carrots, cabbage, and bell peppers.
- In a separate small bowl, whisk together soy sauce and sesame oil to create a uniform dressing.
- Pour the soy sauce and sesame oil mixture over the vegetable and chicken mixture, tossing gently to ensure all ingredients are evenly coated.
- Cover the bowl and refrigerate for 10-15 minutes to allow flavors to meld and vegetables to slightly soften.
- Before serving, give the salad a final gentle toss to redistribute the dressing.
- Serve chilled as a refreshing and light appetizer or side dish.
Tips
- Temperature Matters: Ensure your chicken is completely cooled before shredding to maintain the perfect texture and prevent wilting of the vegetables.
- Knife Skills: Use a sharp knife or mandoline for uniform, thin vegetable strips. Consistent cutting ensures even flavor distribution and an appealing presentation.
- Marinating Magic: Don't skip the 10-15 minute refrigeration time. This crucial step allows the flavors to meld and the vegetables to slightly soften, creating a more harmonious dish.
- Protein Flexibility: Feel free to substitute chicken with tofu or cooked shrimp for a different protein option.
- Freshness is Key: Use the freshest vegetables possible for the crunchiest, most vibrant salad.
- Dressing Tip: Whisk the soy sauce and sesame oil thoroughly to create a smooth, well-integrated dressing that coats every ingredient perfectly.
- Make Ahead: This dish can be prepared in advance and stored in the refrigerator for up to 24 hours, making it perfect for meal prep or entertaining.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 8g
Protein: 22g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 60mg
