Chinese Salad

This crunchy Chinese salad is all about texture. Tender Bibb and Boston lettuces pair with crisp napa cabbage, sliced water chestnuts, bamboo shoots, and bean sprouts for a bowl that snaps with every bite.

The trick that makes this salad work is crisping the greens overnight in the fridge. Storing the rinsed, torn leaves in a sealed bag or container for four to six hours firms them up so they hold the dressing without wilting on contact.

Draining and patting everything dry is not a step to rush through. Water clinging to the greens and canned vegetables dilutes the soy French dressing and turns the whole thing soggy. Take a minute with the towel.

Chef Tips

• Slice the water chestnuts thin so they distribute evenly through the salad. Thick rounds dominate the bite.
• Rinse the canned bamboo shoots and bean sprouts thoroughly with cold water to wash off any tinny flavor.
• Dress the salad right before serving. The delicate lettuces break down quickly once coated.
• Pat the greens dry in batches rather than piling them all into one towel. More surface contact means drier leaves.

Variations

• Add sliced cucumber and shredded carrot for extra crunch and color.
• Toss in crispy wonton strips or toasted sesame seeds for a nutty, crunchy topping.
• Make your own soy French dressing by whisking soy sauce into a basic vinaigrette with rice vinegar and sesame oil.