This lean and healthy Chinese Cauliflower Salad celebrates quintessential Asian flavours with a new kid on the block. The sweet and tender stalks of this new vegetable mixed through with a clean protein is simply delicious!
In a small saucepan on medium to high heat, bring 2 cups of chicken broth to the boil. Add 3 tbsp of Chinese cooking wine and 4 slices of ginger into the broth. Once it starts to boil, add the chicken tenderloin strips and boil for 10 minutes.Remove the chicken and set aside to cool. Shred the chicken by pulling the flesh apart with your fingers. Set aside.
Cut the Chinese cauliflower into small florets. On medium to high heat, add ½ tbsp of avocado oil into a wok. Once that is hot, add 1 chopped garlic clove. Fry for 45 seconds.Add the Chinese cauliflower followed by ¼ cup of water into the wok. Stir fry for 2 minutes. Add another ¼ cup of water and stir fry for another 2 minutes. If all the water continues to dry up, add another ¼ cup and fry for another 2 minutes. Once that is cooked, remove the cooked Chinese cauliflower with a pair of tongs. Do not scoop it out or pour it out as we don’t want the garlic or the sauce for the salad.
Cut a handful of lettuce thinly.
Cut the chives about 3 cm in length to yield ½ cup.
Salad Dressing
Peel the ginger and grate enough to yield 1 ½ tsp.
In a small mixing bowl, add the rice wine vinegar, plum sauce, olive oil and grated ginger until well combined.
Assembly
Add all the ingredients of the salad into a large mixing bowl.
Pour the dressing on the salad and toss until well combined.
On a large serving plate, place the mixed salad in a heap.
Serve immediately.
Notes
You can use any cut of chicken for this recipe. Tenderloin strips were chosen as it is leaner and it is easier to shred. The breast is also easy to shred.
If you’re unable to source Chinese cauliflower, regular cauliflower is good to use. You can even use broccolini or broccoli if you prefer.
If you’re shopping in the Asian grocery store for chives, ensure you don’t buy the garlic chives by mistake as it is simply too strong a flavour when eaten raw.
If you don’t have a wok, a large fry pan will do. Ensure it has a bit of depth though as it will make the stir-frying process less messy.
You can find Chinese cooking wine easily in any Asian grocer.