Crunchy Meatball Salad
A delicious array of textures comes together for this satisfying and flavorful salad. The meatballs bring a depth of umami, the fresh vegetables a satisfying crunch, and the dressing a sweet-and-tangy contrast that really brightens the dish up.
Ingredients
Meatballs
- 1 LBS Ground Chicken
- 2 Cabbage Leaves Finely Chopped
- 1 TBSP Fresh Ginger Grated
- 2 Cloves Garlic
- 1/4 TSP White Pepper
- 1.5 TSP Kosher Salt
- 1 TSP Sesame Oil
- 1/4 Cup Shiitake Mushroom You can use dry (soaked) mushrooms, or fresh if you have them!
- 1/4 Cup Flour
- 2 TSP Soy Sauce
- Oil to Cook
Salad
- 1 Small Head of Cabbage Chopped
- 2 Cucumbers Shaved or Sliced
- 3 Heaping Cups Spinach
- 1 Cup Chow Mein Noodles
- 1/4 C Shaved Almonds
Mirin Dressing
- 1/2 C Mirin (Non-Alcoholic Sweet Rice Wine)
- 1 TBSP Sesame Oil
- 1/5 C White Vinegar
- 1 TBSP Black Sesame Seeds
- 1.5 TSP Kosher Salt
Instructions
Meatballs
- Combine all ingredients except the oil together in a medium mixing bowl. Form meatballs (there should be about 12 ping-pong ball sized meatballs). On the stove heat up a deep dutch oven or wok over medium-high heat. Add oil to heat for about 30 seconds. Add in meatballs and cook for about 2 minutes on each side, rotating once the meatballs have become golden on all sides and an internal thermometer reads at least 160 F.
Salad + Dressing
- Chop up vegetables and almonds and put together in a bowl, leaving the chow mien noodles reserved to the side. Combine all the dressing ingredients together and stir for about 30 seconds, or until salt is dissolved. Taste the dressing and adjust seasonings if needed to your liking (more mirin for a sweeter flavor, more salt to balance, more vinegar for acidity). Toss the salad with the dressing and make sure it is fully coated.
- Just before serving, add the chow mien noodles making sure they are evenly distributed throughout the salad. Dish up the salad, add in the meatballs, and enjoy!