Jasmine Savery
Founder & Director

Hi! I'm Jasmine, and I launched Savery Grazing in 2022. I’ve always had a passion for food, with a particular love for how social it can be. Follow along as I share my favourite tips, tricks, and delicious recipes with you.

Ingredients

  • 1 or 2 nests of egg noodles (rice noodles are a great low-calorie alternative)
  • 150g seafood/crab sticks
  • 150g cooked chicken
  • A quarter of a white cabbage
  • 1 red onion
  • 1 large carrot
  • 1 red pepper
  • 1 cup sweetcorn
  • 1 cup edamame beans
  • A thumb-sized piece of ginger
  • 2 garlic cloves
  • 1 small green or red chilli
  • Large handful of coriander
  • 6 tablespoons soy sauce
  • 3 tablespoons crunchy peanut butter
  • 3 tablespoons honey
  • 2 tablespoons sriracha (or any hot sauce)
  • Spring onions (optional, for garnish)
  • Toasted sesame seeds (optional, for garnish)

You’ll also need a chopping board, a sharp knife, a large mixing bowl, a small bowl for the dressing, and a platter & tongs for serving your Asian salad.


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Ingredients
Ingredients
  • 1 or 2 nests of egg noodles (rice noodles are a great low-calorie alternative)
  • 150g seafood/crab sticks
  • 150g cooked chicken
  • A quarter of a white cabbage
  • 1 red onion
  • 1 large carrot
  • 1 red pepper
  • 1 cup sweetcorn
  • 1 cup edamame beans
  • A thumb-sized piece of ginger
  • 2 garlic cloves
  • 1 small green or red chilli
  • Large handful of coriander
  • 6 tablespoons soy sauce
  • 3 tablespoons crunchy peanut butter
  • 3 tablespoons honey
  • 2 tablespoons sriracha (or any hot sauce)
  • Spring onions (optional, for garnish)
  • Toasted sesame seeds (optional, for garnish)

You’ll also need a chopping board, a sharp knife, a large mixing bowl, a small bowl for the dressing, and a platter & tongs for serving your Asian salad.

If you are obsessed with Asian food like we are, then you are going to love this crab & chicken satay salad recipe. It’s a great way to pack in a rainbow of vegetables, which are tossed in a nutty and gingery sauce – we don’t do boring veg here!

We love to prepare this salad at the start of the busy week. We’ve chosen hardy vegetables, so the satay salad stays crunchy for up to 4 days in the fridge. Typically, we’ll use half for easy packed lunches, and the rest served with grilled salmon for a quick midweek dinner. 

The best part about this recipe is that it is a great way to use up all the leftover veg at the bottom of your fridge and whatever is in the freezer! The sauce is a creamy peanut dressing made with a quick mix of common store-cupboard ingredients. They transform into a rich, sticky, spicy, and umami-packed sauce – it is so good…

Read on for the full recipe!


Method

Follow these steps to make our Easy Chicken Satay Salad Recipe

1. Cook the Noodles

Before starting to chop the vegetables for your Asian salad, cook your noodles according to the package instructions. For us, this took around 8 minutes. Be careful not to overcook your noodles, we want them just cooked – this helps to avoid a soggy salad! Set aside to cool before adding them to the bowl alongside your chopped vegetables.

2. Chop Your Vegetables

This is where most of the hard work happens! Spend a bit of time thinly slicing each of your vegetables into matchstick-size pieces, including the cabbage, red onion, peppers, and carrots (use a mandoline if you have one – it will save loads of time!). The thinner the slices, the better. Add your sweetcorn and edamame to the bowl.

3. Shred Your Choice Of Protein

Using two forks, shred your cooked protein of choice into thin ribbons. We used chicken and seafood/crab sticks for this recipe – but use whatever you have on hand! Add these to the bowl alongside a handful of chopped coriander, toasted sesame seeds, and your finely chopped chilli. 

Top tip: If you want to keep this dish vegetarian, swap the chicken and seafood sticks for crispy tofu, cooked mushrooms, or ribbons of courgette.

4. Make the Dressing

Finely grate your ginger and garlic, and add them to a separate bowl alongside the crunchy peanut butter, honey, soy sauce, sriracha, and sesame oil. Whisk together until creamy and no lumps of peanut butter remain. Taste and adjust the ingredient levels to suit your taste.

5. Assemble Your Salad

To finish the salad, add your dressing to the bowl of vegetables and toss well until all of the vegetables and the noodles are evenly coated in your delicious dressing. Add the salad to an airtight container, or plate it up straight away.

To plate your Asian salad, add a generous pile onto a plate and garnish with extra shredded chicken, coriander, spring onions, and some more toasted sesame seeds. Dig in and enjoy!


Delicious Salad Recipes From Savery Grazing

Ready to elevate your mealtime with a burst of Asian-inspired flavour? Add our crab & chicken satay salad to your meal plan this week. Don’t forget to share your thoughts with us in the comments below. 

If you’re looking for more simple and seasonal recipes, explore the ‘recipes’ section of our blog. You can also follow us on Facebook, Pinterest, and Instagram

 

Frequently Asked Questions

What Other Vegetables Can I Add To The Chicken Satay Salad?

Yes! The best part about this satay salad is that it works with almost any vegetable – so it’s a great way to clear out anything you have lying around in the fridge. Try adding:

  • Ribbons of courgette
  • Cooked green beans
  • Asparagus 
  • Baby sweetcorn 
  • Purple cabbage
  • Sliced cucumber (although cucumber may not keep as long as some of the other vegetables in this salad)

What Should You Serve the Asian Salad With?

Our crab and chicken satay salad is great all by itself, but it is also great served alongside:

  • Grilled salmon
  • Grilled chicken breast
  • Crispy pork or duck
  • Prawns
  • Crispy tofu 
  • Gyozas (chicken, prawn, or veggie)
  • In a wrap with the protein of your choice
  • In a Bahn Mi-style sandwich

How Long Will the Asian Noodle Salad Keep For?

As the Asian salad is made with hardy vegetables, it will keep well in the fridge for up to 4 days in an airtight container (although we can assure you that it will be eaten up before then!). If you want to make this salad ahead of time, to maintain freshness and the crunch of the veg, we’d recommend preparing the dressing separately, and only adding it to the salad when you are ready to serve.


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