Tony Zentgraf
What makes a chopped salad? Generally speaking, a chopped salad is where ingredients are chopped down to smaller bite sized pieces that allow you to get many flavors in a bite as possible.
Who Says Chopped Salad has to be Italian?
When people hear the words chopped salad it most likely brings to mind the Italian version that incorporates the flavors from an italian market.
When people hear Chinese Chicken Salad, they think of any number of styles of salads they may have had at different restaurants across the country.
You will be Craving this Vinaigrette & Salad
This recipe gives homage to both. Utilizing fresh vegetables chopped smaller to get the most flavor punch out of a bit and brings classic flavors of Asia.
The dressing brings Ginger, Sesame, Rice Vinegar, Sesame Oil, along with a touch of Chili Oil.
The vegetables draw you in with the Thai Basil, Scallions, Cucumber, Sugar Snap Peas and those Crunchy Wonton Strips.
Marinate the Pork in Bachan’s BBQ Sauce
The addition of the grilled BBQ Pork Tenderloin brings in the love of pork in many Asian countries.
You can substitute chicken breast or thigh in this recipe using the same Japanese BBQ Sauce or see the ingredient list for a Gluten Free option that goes well with chicken or pork.
Chinese Chicken Salads show up on the menus across the country but where did it come from?
Sylvia Cheng Wu can be thanked for the Chinese Chicken Salad. She was born in Jiujiang, China in 1915. She immigrated to New York in 1944. In 1959 she moved to Los Angeles and opened her first restaurant, Madame Wu’s Garden on Wilshire Blvd in Santa Monica.
Rubbing Elbows with Hollywood Stars
The restaurant quickly became a favorite with the Hollywood celebrities. Many celebrities came in for specialties of her restaurant such as peking duck, crab puffs and many other Cantonese style dishes. Cary Grant had become such a regular and friend of Sylvia’s that he suggested there be a salad on the menu.
A Recipe to Suit the American Palate
Salads in do not appear much in Chinese cuisine. Vegetables are traditionally mostly steamed, boiled, pickled or stir fried. Sylvia got into the kitchen and came up with a salad that would appeal to the taste of the Western palate blending the two cultures to what we would refer to American Chinese.
Not Authentic Criticism Didn’t Stop Her
Even though Sylvia Cheng Wu can be credited with creating one of the first versions of the Chinese Chicken Salads, she was criticized for her new take on Chinese traditional cuisine and labeled as not authentic.
Although her adapted style of cooking back in the 1960s Los Angeles may have not been traditional dishes, she found a niche with her style of cuisine on west coast that continues today. Many chefs over the last 60 years have adapted her salad to meet the needs of the guests at their restaurants.
Remembering Sylvia Cheng Wu
Sylvia Cheng Wu passed away in September 19, 2022 at the age of 106. She will be remembered as a restauranter, philanthropist and author but she will always be remembered for the start of the Chinese Chicken Salad craze in the U.S.
Enjoy!
Asian Chopped Salad with Sesame Ginger Vinaigrette & Japanese BBQ Pork Tenderloin
Print RecipeRecipe Multiplier
- 3 oz Sesame Ginger Vinaigrette (can be made gluten free see recipe)
- 2 cups Romaine Lettuce (cut into ¼"-½" wide pieces)
- 1 cup Napa Cabbage (cut into ¼"-½" wide pieces)
- 2 cups Red Leaf Lettuce (cut into ¼"-½"wide pieces)
- ½ cup Red Cabbage (shredded thin)
- ½ cup English Cucumber
- 2 tbsp Scallions
- ⅓ cup Carrots
- ½ cup Sugar Snap Peas
- ¼ cup Celery
- 2 tbsp Thai Basil
- 1 tbsp Sesame Seeds
- 1 ea Small Can Mandarin Oranges
- ½ cup Crispy Wonton Strips
- 3 oz Bachan's Japanese Barbecue Sauce for use as marinade and basting the pork as it is grilling.
- 1 ea Pork Tenderloin (trimmed)
Instructions
- Make the Sesame Ginger Vinaigrette recipe.
- Trim the Pork Tenderloin of silverskin and fat.
- Marinate the Pork Tenderloin in Bachan’s Japanese Barbecue Sauce overnight.
Vegetable Prep for Salad
- Cut the lettuces into ¼" – ½". Wash, spin dry and reserve for later use.
- Shred the red cabbage into ⅛" strips.
- Bring a pot of water to boil to blanch the snap peas. Once the water boils, add the snap peas and cook for 15 seconds. Remove them from the water and shock them immediately in ice water to stop the cooking process. Snap peas will have changed color to a brighter green and should have some crunch still.
- Cut the English cucumbers in half lengthwise and cut bias cuts of ¼" by 1" long.
- Cut the celery on the bias in ¼" pieces by 1"-2" long.
- Cut the scallions into ¼" bias cut.
- Cut the Thai basil into ⅛ – ¼" strips
- Cut the carrots into julienne strips approx ⅛" thick by 2" long. Can use shredded if needed.
- Mandarin Oranges should be drained of any juice.
Grilling the Pork
- Preheat your grill. Grill the pork tenderloin turning to get char around the meat.
- Baste the tenderloin with the reserved barbecue sauce used as marinade, this will add some glaze and flavor to the pork.
- Remove the pork from the grill when the temperature hits 135°-140° on your instant read thermometer. Let rest for 10-15 minutes.
Assembling the Salad
- Add the lettuces, red cabbage to the bowl.
- Add the vinaigrette to the lettuces and mix.
- Add the remaining ingredients. Reserve some oranges, sesame seeds and wontons strips to garnish the plate.
- Plate the salad on a plate or bowl.
Slicing the Pork Tenderloin
- Once the pork has rested, slice the pork tenderloin on a bias to get some oblong pieces.
- Plate the pork on the side of the salad for presentation. Enjoy!
This salad was so fresh! Great flavor on the grilled pork.