Fried Chicken Cabbage Salad with a Miso Maple Dressing
Fried Chicken Cabbage Salad with a Miso Maple Dressing
Ingredients
For the Salad
- 4 cups fried chicken, roughly chopped (about 8-12 tenders)
- 4 cups sugarloaf cabbage, shredded
- 4 cups frozen peas, blanched
- 4 spring onion, finely sliced
- 1 1/3 cups basil, roughly chopped
- 8 tablespoons chives, finely chopped
- 4 cups Parmesan cheese, grated
For the Dressing
- 4 teaspoons miso paste
- 4 teaspoons Dijon mustard
- 8 teaspoons soy sauce
- 8 tablespoons maple syrup
- 8 tablespoons olive oil
- 4 tablespoons rice wine vinegar
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper, freshly ground, to taste
To Serve
- 1/4 cup Parmesan cheese, grated, extra, as needed
- 2 tablespoons chives, finely chopped, extra, as needed
- 1/2 cup fried shallots, as needed
Instructions
- 1
In a medium bowl, combine the miso paste, Dijon mustard, soy sauce, maple syrup, olive oil, and rice wine vinegar. Whisk vigorously until all ingredients are thoroughly combined and the dressing is smooth. Season with salt and pepper to taste.
⏱️ 5 min - 2
In a large mixing bowl, add the shredded sugarloaf cabbage, blanched frozen peas, finely sliced spring onion, roughly chopped basil, finely chopped chives, and grated Parmesan cheese. Add the roughly chopped fried chicken to the bowl.
⏱️ 8 min
- 3
Pour the prepared miso maple dressing generously over the assembled salad ingredients in the large mixing bowl.
⏱️ 2 min
- 4
Using tongs or large spoons, toss everything together thoroughly until every piece of the salad is evenly coated with the dressing.
⏱️ 3 min
- 5
Transfer the salad to a large serving dish or individual plates. Garnish with additional grated Parmesan cheese, finely chopped chives, and fried shallots before serving immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Fried Chicken Cabbage Salad with a Miso Maple Dressing
For the Salad
- 4 cups fried chicken, roughly chopped (about 8-12 tenders)
- 4 cups sugarloaf cabbage, shredded
- 4 cups frozen peas, blanched
- 4 spring onion, finely sliced
- 1 1/3 cups basil, roughly chopped
- 8 tablespoons chives, finely chopped
- 4 cups Parmesan cheese, grated
For the Dressing
- 4 teaspoons miso paste
- 4 teaspoons Dijon mustard
- 8 teaspoons soy sauce
- 8 tablespoons maple syrup
- 8 tablespoons olive oil
- 4 tablespoons rice wine vinegar
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper, freshly ground, to taste
To Serve
- 1/4 cup Parmesan cheese, grated, extra, as needed
- 2 tablespoons chives, finely chopped, extra, as needed
- 1/2 cup fried shallots, as needed
Instructions
- 1
In a medium bowl, combine the miso paste, Dijon mustard, soy sauce, maple syrup, olive oil, and rice wine vinegar. Whisk vigorously until all ingredients are thoroughly combined and the dressing is smooth. Season with salt and pepper to taste.
⏱️ 5 min - 2
In a large mixing bowl, add the shredded sugarloaf cabbage, blanched frozen peas, finely sliced spring onion, roughly chopped basil, finely chopped chives, and grated Parmesan cheese. Add the roughly chopped fried chicken to the bowl.
⏱️ 8 min - 3
Pour the prepared miso maple dressing generously over the assembled salad ingredients in the large mixing bowl.
⏱️ 2 min - 4
Using tongs or large spoons, toss everything together thoroughly until every piece of the salad is evenly coated with the dressing.
⏱️ 3 min - 5
Transfer the salad to a large serving dish or individual plates. Garnish with additional grated Parmesan cheese, finely chopped chives, and fried shallots before serving immediately.
⏱️ 2 min