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Secret Recipe: Fang's 8 Treasure Salad

Photo by Kathy Fang

7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email Your wish may end up on the blog, along with the actual recipe from the chef.

This bold salad from Fang Restaurant—by chef-owner Kathy Fang, who grew up tasting the beloved dishes at her father's restaurant, House of Nanking—is a perfect summertime combination of fresh vegetables, herbs, spices, and bold flavors. Feel free to add a protein of your choice, but it’s perfectly great on its own. 

8 Treasure Salad 

Serves 2


1 cup shredded broccoli stems

1 cup shredded carrots

1 whole bok choy stalk split into quarters or eighths, lengthwise

1 cup shredded purple cabbage

2 cups baby pea shoots

1/2 apple, cut into thin slices

1 tablespoon thinly sliced ginger

1/4 cup julienned green onions


Honey Apple Soy Vinaigrette Dressing:

3 tablespoons apple cider vinegar

1 tablespoon soy sauce

4 tablespoons sesame oil

2 tablespoons mesquite honey

1 teaspoon really finely minced garlic

1. Whisk all ingredients for the dressing vigorously until fully incorporated and set aside.

2. Pour the dressing onto the ingredients for your salad in a large glass bowl.

3. Toss and let it sit for 3-4 minutes so the dressing marinates the vegetables. This will allow your cabbage, broccoli, and carrots to absorb the flavor.

4. Serve and garnish with a few slices of apple.