Let’s welcome Joanne from Fifteen Spatulas today! You may have noticed I have had a few guest posters most recently. I have been traveling a lot most recently and haven’t been able to be in my kitchen as much as I would like to. Thankfully, after this week, I will be taking a much needed break from traveling and get to relax at home for a little while. This is the last of this series of guest posts and I am absolutely honored to have Fifteen Spatulas here today. Joanne’s blog is filled with delicious recipe after delicious recipe and I love her photography. If you haven’t checked out Fifteen Spatulas, you need to do that. You will absolutely fall in love with her blog. I will let Joanne take it away with her post…
Hello Chef In Training readers! I’m Joanne from Fifteen Spatulas, a food blog filled with recipes and videos with always-from-scratch dishes.
I don’t know about you, but I find that in order to coax myself into eating as much salad as I think I should, I need to make an effort to keep them interesting. There’s something too rabbit-like about eating a boring salad. I want plenty of goodies mixed in and a zingy dressing to boot.
There are the obvious lettuce choices for salad: romaine, iceberg, spring mix, baby spinach…but how about Napa cabbage? I always seem to forget about that one.
Oh, you do too? Well good thing I’m here today to remind you ;)
It’s easy to generally think of cabbage as tough and bulky, but Napa cabbage isn’t like that at all. It’s a very leafy cabbage and has a lovely, sort of bumpy, but delicate texture to it. It’s perfect to cut up into a Chinese Chicken Salad.
The main players in this salad are freshly grated carrots, toasted almonds, and diced chicken breast.
But by all means, if you want to add crunchy oriental noodles, or those canned orange segments, those would be awesome here too
It’s totally refreshing on a hot summer day.
Thanks for having me on your beautiful blog, Nikki, and I hope you all will stop by Fifteen Spatulas to say hello!
For the dressing:
1 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp sesame oil
1/4 tsp freshly grated ginger
1 tsp honey
1 scallion, chopped
For the salad:
3 cups sliced napa cabbage
1/4 cup sliced almonds, toasted
1 carrot, grated
1 cooked chicken breast, diced
Directions: To make the dressing, whisk all the dressing ingredients together until well combined. Taste the dressing and make any adjustments you’d like based on your taste preferences.
Take care to make sure that after you wash the napa cabbage, you dry it very well, so you don’t water down the dressing. Right before serving, toss the salad ingredients with the dressing and serve!
Isn’t Joanne just amazing?!
Here are some of my personal favorites from Fifteen Spatulas