Description
This Spicy Korean Chicken Salad is a vibrant, fresh, and tangy dish featuring shredded chicken, crunchy vegetables, and a flavorful spicy Korean dressing. Quick to prepare and perfect for a light lunch or dinner, it combines the crispness of cabbage and cucumbers with the sweet notes of apple or Asian pear and the heat of gochugaru, making it a deliciously balanced meal.
Ingredients
For the Salad
- 2 cooked chicken breast halves, shredded
- ¼ head purple cabbage, finely shredded (about 4 cups)
- 1 large apple or Asian pear, sliced
- 1 large carrot, peeled and finely shredded
- 2-3 Persian cucumbers, split lengthwise and thinly sliced on the bias
- 2 stalks green onions, sliced
- 2 tablespoons roasted sesame seeds, for garnish
For the Spicy Korean Chicken Salad Dressing
- 1 clove garlic, green stem removed and very finely minced
- ¼ cup apple cider vinegar
- ¼ cup tamari or soy sauce
- 1-2 tablespoons water
- 2 tablespoons sesame oil
- 1 tablespoon gochugaru (adjust for heat preference)
- 1 teaspoon maple syrup
Instructions
- Make Spicy Dressing: In a small bowl, whisk together garlic, apple cider vinegar, tamari or soy sauce, water, sesame oil, gochugaru, and maple syrup until emulsified. Alternatively, put all ingredients in a mason jar, secure the lid, and shake until well combined. Note that the dressing may separate after a few minutes; shake or whisk again before use.
- Assemble Korean Chicken Salad: In a large mixing bowl, combine the shredded purple cabbage, shredded carrot, sliced apple or Asian pear, sliced cucumbers, sliced green onions, and shredded chicken. Drizzle half of the spicy Korean dressing over the mixture and toss thoroughly to coat all ingredients evenly. Taste the salad and add more dressing if desired for more flavor and heat.
- Garnish and Serve: Sprinkle additional toasted sesame seeds over the salad for an added crunch and nutty flavor. Divide the salad among individual serving bowls or plates and enjoy immediately.
Notes
- For added crunch, use Asian pear instead of apple.
- You can adjust the amount of gochugaru in the dressing to modify the heat level.
- The salad is best served fresh to maintain crispness of vegetables.
- Leftover dressing can be refrigerated and shaken again before use.
- Use tamari instead of soy sauce to make it gluten-free.
- For a vegetarian version, substitute cooked shredded chicken with extra vegetables or tofu.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Korean
