This vibrant cold salad is a staple of Chinese home cooking, offering a delightful balance of textures and flavors. Crisp, shredded vegetables like carrots, zucchini, and wood ear mushrooms provide a satisfying crunch, while tender shredded chicken adds protein and substance. The dish is dressed in a savory, slightly sweet, and tangy sauce made from soy sauce, sesame oil, vinegar, and fresh ginger. It&# 226;ÂÂs perfect for warm weather meals, as a light lunch, or as a refreshing side dish alongside richer mains. The combination of fresh produce and aromatic dressing makes it both healthy and deeply satisfying.
Cold Shredded Vegetables With Chicken
Description
This vibrant cold salad is a staple of Chinese home cooking, offering a delightful balance of textures and flavors. Crisp, shredded vegetables like carrots, zucchini, and wood ear mushrooms provide a satisfying crunch, while tender shredded chicken adds protein and substance. The dish is dressed in a savory, slightly sweet, and tangy sauce made from soy sauce, sesame oil, vinegar, and fresh ginger. It&# 226;ÂÂs perfect for warm weather meals, as a light lunch, or as a refreshing side dish alongside richer mains. The combination of fresh produce and aromatic dressing makes it both healthy and deeply satisfying.Ingredients
Directions
-
Prepare the dressing: In a small bowl, whisk together dry mustard, sugar, thin soy sauce, sesame oil, Chinkiang vinegar, and freshly squeezed ginger juice until smooth and well-combined.
-
Add freshly squeezed tomato juice to the dressing, stir well, and set aside to allow flavors to meld.
-
Soak dried wood ear mushrooms in warm water for about 1 hour until softened.
-
Drain the mushrooms, rinse thoroughly, remove the tough center stem, and shred into thin strips.
-
Peel and shred carrots, zucchini, cucumber (unpeeled), white radish, and leeks into thin matchsticks using a shredder or sharp knife.
-
Shred cooked chicken breast into thin strips using your fingers or a fork.
-
Beat an egg lightly and fry in a skillet with a little peanut oil to form a very thin omelet.
-
Allow the omelet to cool completely, then cut it into thin strips.
-
Wash tomatoes and cut each into eighths.
-
Arrange the shredded vegetables in a mound on a serving platter, layering cucumber, carrot, chicken, fungus, zucchini, egg strips, leeks, radish, and green onions.
-
Place tomato wedges around the outer edge of the platter for garnish.
-
Arrange the egg strips radiating from the center like spokes of a wheel.
-
Drizzle the prepared dressing evenly over the vegetable mound just before serving.
-
Serve immediately while the vegetables are still crisp and the dressing is fresh.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 89.5kcal
- % Daily Value *
- Total Fat 0.4g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 61.5mg3%
- Total Carbohydrate 20.5g7%
- Dietary Fiber 4.1g17%
- Sugars 9.1g
- Protein 2.7g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
