Crunchy napa cabbage, lots of colorful veggies, tender chicken, plus a creamy, light ginger vinaigrette. Inspired by our trip to Charleston, SC and Cafe Cru. This is a great make ahead recipe. Roast chicken, chop your veggies and make the dressing a few days ahead. You will have a nice lunch or dinner ready in about 5 minutes during the week.
For a creamy dressing, place all ingredients in a blender and puree until smooth, about 20 seconds. For a thinner vinaigrette, place all ingredients in a jar and shake well.
Prep the Salad
Slice cabbage crosswise into thin ribbons, starting at the top of the leaf. When you get down to mostly white core, discard the rest. Chop carrots and bell peppers into long thin pieces (julienne). For radishes, either slice thinly or quarter. For red onion, slice thin. For scallions, slice thin on the diagonal.
Assemble the Salad
You can assemble the salad two ways. One - Add all veggies to a large bowl and toss together, add chicken with 6 tablespoons of dressing and toss again, divide between for plates and serve. Second, you can toss the veggies with a little dressing and divide between four plates, then add the chicken on top. Serve extra dressing on the side.