This was one of my kid’s favorite salads when they were growing up. Us big kids too. The original recipe, including the ingredients listed below, called for iceberg lettuce, shredded chicken, and fried Chinese rice (cellophane) noodles. But Mr. C. and I have now come to terms with the fact that we are approaching incipient old age. (When, pray tell, did that happen?) So, although we would love to hold fast to our culinary guilty pleasures, the reality is that we need to watch our cholesterol, sugar, and fat consumption. And serving this salad using napa cabbage (more nutrients than iceberg lettuce) and foregoing the fried noodles is in our own best interest. (And yes, I dearly miss the fried noodles!)

And as for the chicken, we sometimes include it. Especially in the summer when it’s hot outside and a cold salad makes a perfect meal. But mainly anymore, we enjoy this salad as an accompaniment. And what a delicious and different salad this makes. It’s crunchy, and refreshingly Chinese without the almost requisite inclusion of soy sauce.

So, if you too love a salad with bold flavor, a delightful crunch, that is way different from the usual green offering, give this recipe a try. You will love it.

As always, live on the wild side. Pick up a head of napa cabbage instead of romaine, arugula, or even spinach. Because napa cabbage has a lovely mild flavor with kind of a peppery kick to it.

And while you’re at it, you might even pick up a container of distilled white vinegar. And yes, that’s plain white vinegar. (You’ll need it anyway for this recipe.) Because some of you who are on the young side, may not believe what I am about to tell you, but it’s the truth. Scouts honor.

Some of us started cooking before white wine, red wine, balsamic, raspberry, Champagne, rice, apple cider, sherry, etc. vinegars were widely available. (And yes, I own them all. Now!) But as a brand new cook, plain white vinegar was all I used. (It’s all I knew about.) And there are still some dishes that I make routinely that simply would not be as delicious without this unassuming inexpensive ingredient. For example, my dressing for potato salad, Sunomono (look it up), some barbecue sauces I make, some salads containing cucumber I adore, just to name a few. So, if you don’t already own this amazing ingredient because you have been embarrassed to be seen with it in your grocery cart, get over it! Buy a bottle with the full knowledge that you are the savvy one. You are the cook that really “gets it”! And the bigger the container the better. (It never goes bad.)

So dear friends, I wish you a wonderful weekend filled with good food, good comradery, and good health. Peace and love to all.  

4 tsp. distilled white vinegar

1 tsp. kosher salt, or more to taste

freshly ground black pepper

1 tsp. granulated sugar

¼ c. vegetable oil

2 tsp. toasted sesame oil

1 tsp. fresh lemon juice

½ head napa cabbage, finely chopped (you can use iceberg lettuce in a pinch)

3 green onions, sliced diagonally

3 thin slices fresh ginger, minced

2 T. slivered almonds

2 T. sesame seeds

1 c. shredded cooked chicken, opt.

Whisk the vinegar, salt, pepper, sugar, vegetable oil, sesame oil, and lemon juice together.

Just before serving, place the cabbage, green onions, ginger, almonds, and sesame seeds in a salad bowl. Pour on most of the dressing. Toss to coat. Add additional dressing as needed. (You want the cabbage nicely coated but not swimming in the dressing.) Serve immediately.