Chopped Chop Suey Salad

Every summer as a child, I would spend a few weeks with my grandparents in Washington state.

We would often eat at the Chinese restaurant in their small town 

and my grandpa always got the Chop Suey.

It's a dish that for some reason has always gotten a bad rap but,
I loved the combination of the warm chicken, crunchy bean sprouts and cabbage, 

topped with savory chow mein noodles.

I can't tell you the last time I saw Chop Suey on a menu, 

so I'm bringing it back in a salad...

Crisp veggies and tender chicken

all topped with a tangy Soy Vinaigrette and noodles...

The perfect way to celebrate Chinese New Year or enjoy any time...

And if you feel like "monkeying" around,
DIY for the Monkey Chopsticks here

Chopped Chop Suey Salad
serves 4
for the salad:
4 cups shredded chicken
one head of shredded green cabbage
2 cups bean sprouts
2 large carrots, peeled and grated
4-5 celery stalks chopped
1 red bell pepper, thinly sliced

Combine all ingredients in a large salad bowl, then toss with Soy Vinaigrette

Soy Vinaigrette
whisk together:
1/2 cup light olive oil
2 Tablespoons sugar
2 Tablespoons Soy Sauce
4 Tablespoons white wine or rice wine vinegar
1 garlic clove finely minced
1 teaspoon sesame oil

Follow Alexis Murphy's board salads on Pinterest.

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