Chinese Salad
Submitted by ladylon
Chinese salad with Bibb and Boston lettuce, napa cabbage, water chestnuts, bamboo shoots, and bean sprouts tossed in soy French dressing. Crisp and light.
YIELD
12 servingsPREP
6 hrsCOOK
0 minREADY
6 hrsThis 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
Ingredients
Directions
Rinse lettuce and cabbage leaves.
Break into bite-size pieces.
Place in plactic bag or tightly covered container.
Store in refrigerator 4 to 6 hours or overnight to crisp.
Drain water chestnuts, bamboo shoots, and bean sprouts.
Rinse with cold water.
Drain thoroughly.
Thinly slice the water chestnuts.
Carefully pat greens dry with towel.
Place in wooden bowl.
Cover with Soy French Dressing.
Toss lightly until all ingredients are coated.
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