Chinese Goat Cheese Salad
Prep
20 mins
Cook
0 mins
Servings
6
Difficulty
Easy
This Chinese goat cheese salad is one of my go to dishes when I want something fresh and satisfying without spending hours in the kitchen. Since there's no cooking involved, you can have it on the table in just twenty minutes, which makes it perfect for busy weeknights. The creamy goat cheese pairs beautifully with the tangy soy and rice vinegar dressing, while the crunchy wonton strips add that irresistible texture. What I love most is that goat cheese is packed with protein and easier to digest than many other cheeses, so you get nutrition without feeling heavy. It's a simple recipe that feels anything but basic.
Ella x
Ingredients
- 250goat cheese
- 200red cabbage(shredded)
- 150carrots(peeled and grated)
- 100green onions
- 80peanuts
- 60 mlsoy sauce
- 40 mlrice vinegar
- 20 ghoney
- 10 gginger
- 20 mlsesame oil
- 8 gsalt
- 4 gblack pepper
- 400 glettuce
- 200crunchy wonton strips
Detail level
Instructions
- 1
In a blender or food processor, combine soy sauce, rice vinegar, honey, ginger, and sesame oil. Blend until smooth.
Tip: Adjust the dressing to your taste.
- 2
In a large bowl, whisk together salt and black pepper.
Tip: For an added crunch, toast the peanuts in a 180°C oven for 5-7 minutes.
- 3
Add the shredded cabbage, grated carrots, and chopped green onions to the bowl. Toss to combine.
Tip: Use a mandoline to get precise, thin slices of cabbage and carrots.
- 4
Stir in the crunchy wonton strips.
Tip: For a fun touch, use different shapes and sizes of wonton strips.
- 5
Crumb the goat cheese into the bowl and toss until combined.
Tip: You can also crumble the goat cheese in your hands for a more rustic texture.
- 6
Pour the dressing over the salad and toss to combine.
Tip: Adjust the amount of dressing to your taste, as it can get quite thick.
- 7
Divide the salad among 6 plates or bowls and serve immediately.
Tip: Garnish with additional green onions or sesame seeds for a pop of color.
- 8
Serve chilled or at room temperature.
Tip: Refrigerate the salad for at least 30 minutes before serving for the flavors to meld together.
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