Sun, 04/17/2016 - 8:00 AM | by Pete Mackin
By Heather Tallman

Recently at the Door to Wellness Cooking Class we learned a bit more about the many culinary uses for cabbage! Not just your ordinary green cabbage you would associate with cole slaw, but napa cabbage! This often overlooked cabbage cousin is not only economical, but it also has many nutritional properties with a milder flavor.


We made a simple salad that was hearty enough for a meal. This keeps it’s firmness in the refrigerator for a few days but really is best prepared right before you want to eat it. We used a pre-cooked white meat chicken breast that had been shredded for this but you could also use rotisserie chicken or even tuna.

Thai peanut sauce is found in the Asian area of the grocery store as is sesame oil. Both can be used in other recipes and salad dressings as well.

Chinese Chicken Cabbage Salad with Peanut Sauce

  • 1/3 cup rice wine vinegar
  • 1/4 cup olive oil
  • 2 teaspoons sesame oil
  • 1/4 cup bottled Thai peanut sauce
  • 1/2 head napa cabbage, thinly sliced
  • 1 cup shredded carrot
  • 4 scallions, green and white parts thinly sliced
  • 1 red pepper, sliced
  • 1 whole rotisserie chicken, cooled completely and shredded (about 4 cups) or leftover chicken
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons
  • 2 scallions, thinly sliced



Whisk together rice wine vinegar, olive oil, sesame oil, and peanut sauce in a medium bowl; set aside.

Toss together cabbage, shredded carrot, 4 thinly sliced scallions, and chicken in a large salad bowl.

Pour the peanut sauce dressing over the cabbage salad, and toss together until all of the ingredients are evenly coated.

Season salad with freshly ground black pepper, and evenly sprinkle with sesame seeds and 2 thinly sliced scallions.


See what Heather had to say about making Chinese Chicken Cabbage Salad at Door to Wellness!