About 16 years ago (I know, I know), I was invited to a press event for the launch of a new menu at a restaurant called Champions.
At the time, I was working as a journalist, and part of my job was covering new restaurants and sharing what was worth trying.
I almost didn’t go. A packed schedule, a suspicion that it might not be particularly exciting, and a healthy dose of laziness nearly kept me at home. In the end, I agreed to go mostly because I’d promised a friend we’d go together.
Lucky for me.
I don’t remember much from that evening. But there’s one thing I’ve never forgotten: a cabbage salad with chicken served as a starter that somehow became the star of the entire event. For two hours, every time the server walked by, I politely—though perhaps a little shamelessly—asked if there was any chance I could have another helping of the salad with the giant pile of crispy noodles on top.
From that day on, I visited the restaurant, which happened to be across the street from my office, at least once a week. Just for this cabbage salad.
At some point, the servers stopped asking what I wanted. They already knew. Me and the two friends who joined me in this delicious little obsession. Hi Sharon and Kobi! And Pini, who joined the club later. 😊
A few months after that launch, I finally came to my senses and asked the restaurant’s public relations team for the recipe. Even though I wasn’t cooking much at home back then—certainly not compared to now—I knew I had to make this salad and share this treasure.
And I did. It was published on a website that has since disappeared, taking the recipe with it.
When I eventually left that office and stopped passing the restaurant every day, my visits became less frequent and the salad slowly turned into a memory. Until this week. Something reminded me of it, and I decided to dig through old emails until I found the recipe again. And, of course, make it.
I was a little nervous. What if the memory was better than the reality? What if I’d spent years remembering a cabbage salad that wasn’t actually that good?
Thankfully, my memory wasn’t playing tricks on me. It’s still one of the best salads I’ve ever eaten.
A few small notes before we begin.
I’m almost certain the chef at the restaurant back then was Shalom Ganish, so this feels like a good opportunity to tip my hat to him for a wonderful recipe. I’ve changed it slightly over the years—our tastes evolve, after all, and I took the opportunity to add a little more chicken—but the idea, the flavor combination, and the original recipe are entirely his. Thank you.
And one more thing. The real magic here, aside from the incredible dressing, is the crispy rice noodles on top. Once they meet the salad, every bite becomes a mix of crunch, creaminess, freshness, sweetness, and tang. I highly recommend not skipping them.
Yes, they’re fried. Yes, they add a few extra minutes. And yes, they’re absolutely worth it. They’re the finishing touch that makes this salad unforgettable.
- Did you make this? Don’t forget to tag me on Instagram
