Prep 20 mins
Cook 0 mins
From Cooking Light. A satisfying main-course salad. I put less of the dressing on the salad than the recipe called for, preferring to serve the remainder on the side.
- 2⁄3 cup rice vinegar
- 2 tablespoons canola oil
- 3 tablespoons honey
- 2 teaspoons wasabi paste
- 1⁄4 teaspoon salt
- 2 garlic cloves, pressed
- 1 1⁄2 cups shelled edamame, thawed and drained if frozen
- 6 cups shredded napa cabbage
- 3 cups shredded cooked chicken breasts
- 4 green onions, sliced
- Combine all vinaigrette ingredients, whisking together well with a whisk. Set aside.
- Combine all salad ingredients in a large bowl. Add about half of the vinaigrette, serving the remainder on the side.
- Toss well.
Delicious salad - we loved the combination of the edamame, chicken and napa cabbage. Next time, I will take the other reviewer's suggestions of adding some soy sauce and sesame oil (vs. olive oil) as the dressing really needed a bit more flavor. Overall, though, we really enjoyed this salad. Thanks for the post! Made for the 1-2-3 tag, January, 2012.
Loved this dressing in a salad of napa, romaine and brussel sprouts. Served with Wasabi Salmon Cakesto go with the wasabi theme.
Made this for our dinner last night...mighty tasty on a warm evening. I did add a little sesame oil and just a splash of soy sauce to the dressing and also a little more wasabi (we love spice) and it was delicious. On the salad (since this was DH meal) I used red thinly sliced onions (didn't have green), a few grated carrots, sliced cucumbers and some blanched pea pods sliced and topped the salad with toasted sesame seeds along with the other ingredients (to fill DH up). Definately a keeper and will be going into my favorites. Oh yes, I did cut the salad in half for just the two of us. I made this for New Kids on the Block and Bounce the Ball for Summer Fun tag games. Thank you for submitting the recipe!