Ingredients
Salad Ingredients
- 2-1/2 cups shredded cooked chicken
- 1-1/2 cups thinly sliced carrots (julienned, about 3 carrots)
- 1 red bell pepper, thinly sliced
- 3 cups thinly sliced red cabbage
- 9 ounces soba noodles (or thin spaghetti)
- 1/2 cup finely chopped fresh cilantro
- 1/2 cup crushed peanuts (for topping)
- Crispy fried onions (optional, for topping)
Dressing Ingredients
- 1 cup mayonnaise (Best Foods or Hellmann’s recommended)
- 1/4 cup sweet chili sauce (Mae Ploy brand recommended)
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1-3 teaspoons Sriracha (adjust to taste)
- 1/2 teaspoon freshly grated garlic (on a microplane)
Instructions
- Make Dressing: In a medium bowl, whisk together the mayonnaise, sweet chili sauce, soy sauce, lime juice, honey, Sriracha, and freshly grated garlic until the mixture is smooth and homogenous. Set the dressing aside to allow flavors to meld.
- Prep Noodles: Cook the soba noodles according to the package directions, typically boiling for 4-6 minutes until al dente. Once cooked, drain the noodles and rinse under cold water for about 30 seconds to stop the cooking process and cool them down. Shake off any excess water thoroughly and set aside.
- Assemble Salad: In a large mixing bowl, combine the shredded cooked chicken, julienned carrots, thinly sliced red bell pepper, sliced red cabbage, chopped cilantro, and the cooled soba noodles. Pour enough dressing over the mixture to coat all ingredients to your preference; you may have extra dressing to add later as the noodles absorb it. Toss everything gently but thoroughly to evenly distribute the dressing and combine flavors.
- Chill and Serve: You can serve the salad immediately at room temperature or, for best flavor and texture, chill it in the refrigerator for 15-20 minutes, then toss again before serving. Just before serving, sprinkle the salad with crushed peanuts and, if desired, crispy fried onions for an added crunch and flavor contrast.
Notes
- For the noodles, traditional buckwheat soba is ideal, but thin spaghetti can be used as an alternative.
- Adjust the amount of Sriracha depending on your preferred spice level; start with 1 teaspoon and add more if you like it spicy.
- Leftover dressing can be stored refrigerated for up to 3 days and used as a flavorful dip or sauce.
- Chilling the salad enhances the flavors and gives it a refreshing quality perfect for hot weather.
- Crispy fried onions are optional but add a delightful texture and richness to the salad.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Asian Fusion
