Lexi Martone

Cauldron Cookbook: “The Bang Bang” Salad

January 22, 2018 0 Comments

I’ve basically been living off of this for the past month so I figured it deserved a post. Mike loves it and Ashley and Vinny try to steal it from me everyday at work. I usually catch Vin sneaking out of my office trying to hide the mouthful that he’s chewing…Ash will just take the forkful right out of my hand. My mom even likes it and she doesn’t like asian food or shrimp soooo.. safe to say this ones a hit.

Me and Vin actually just took a trip to the grocery store and had a mini cooking class so he could make it himself. He’s ready for Masterchef now.. watch out Gordon

I make a big batch of it and then take it for lunch everyday during the week… and then usually eat the leftovers for dinner… and breakfast… or a snack…. When I said I was living off of this, I wasn’t kidding… I did have a few days where I swapped it with a different salad and some sushi days in between but now we’re reunited.

The “recipe” is kind of more like a grocery list because how much of everything you put in is really customizable. Even the dressing is kind of loosely measured.. I just kind of throw shit in there and know the color it should be. Mike and Vin are obsessed with it. I bribe Vinny with jars of it to cut Mikes hair. They’ve officially dubbed it “The Bang Bang Sauce”… hence the salad name.  I keep telling them Bang Bang sauce has mayo in it but they’re standing firm on their decision…. so Bang Bang it is. I make a mason jar full of it so it’s always at the ready. You can obviously scale down the recipe for a small serving but I think its easier to just make the jar and throw it in the fridge.

I eat the salad with just shrimp. Mike eats it with chicken or a combo of both. My mom just likes the chicken. I think Vinny will eat anything as long as the sauce is on it.. So however you wanna do it is up to you.

So this chicken… this chicken is the juiciest, tenderest? most tender?.. chicken breast you will ever have. Mike literally said he felt like he was eating a steak. Thats all thanks to my handy dandy sous vide. If you don’t have one… well 1. wtf are you doing with your life, go buy one now… and 2. you can poach it in a ziplock bag ..or just cook it however you wanna cook it… But I guarantee you… cook chicken breast in a sous vide and you will never eat it any other way again.

Ok so a few little notes about the Thai chili sauce. I use a mix of 2 different brands. The “Thai Kitchen” is sweeter and the “Kikoman” is spicier. When the 2 are mixed together its the perfect mix of sweet and spicy. You can always make your own Thai chili sauce if you want to make some extra work for yourself.

As you can tell.. I’ve taken pictures of this fricken thing 1000 times. I keep hating the pictures.. replating and taking pictures again.. I think I just deleted the first 3 rounds of pictures all together.  Thats it. I’m done. No more pictures. Hereya go.

Now go make some Bang Bang.

Asian "Bang Bang" Salad

Asian "Bang Bang" Salad


    For the Salad:
  • 1/2 large red cabbage or 1 small, shredded or finely sliced
  • 2 carrots, shredded
  • (2) 12oz bags shelled edamame, defrosted
  • 2 cans sliced water chestnuts
  • 2 cans diced water chestnuts
  • 1 package bean sprouts
  • 3 scallions, finely diced
  • 1 bag vermicelli noodles
  • roasted cashews
  • baby spinach
  • Cleaned, deveined shrimp
  • boneless skinless chicken breasts
  • Salt
  • Pepper
  • Garlic cloves
  • sesame seeds
    For the Dressing:
  • (2) 7oz bottles Thai Chili Sauce (I use 1 Bottle “Thai Kitchen”, 1 bottle “Kikoman”)
  • 5 oz Kikoman Light Soy Sauce
  • 1/2 cup Olive oil
  • 1 tbsp sesame oil
  • 5 tbs sesame seeds (black and white)


  1. Add all dressing ingredients to a mason jar and shake to combine.
  2. Bring a large pot of salted water to a boil, cook vermicelli noodles according to package. Drain and blanch in cold water to stop the cooking process and cool them down.
  3. Refill the pot with water and bring to a boil. Add shrimp and cook 3-4 minutes depending on the size of the shrimp. The shrimp are done when they turn pink and a few start to float to the top. Drain and submerge in ice water immediately.
  4. Season the chicken breasts with salt pepper. Drizzle with soy sauce, Thai chili sauce and sesame oil. Add to a sous vide bag with 1 smashed garlic clove per chicken breast. Sous vide at 149F for 2 hours. Sear in hot pan to brown the outside and let rest 15 min before slicing. Set aside to cool.
  5. Season edamame lightly with salt. In a large bowl, add cabbage, carrots, edamame, water chestnuts, bean sprouts and scallions and toss to combine.
  6. Assemble salad. Start with a layer of baby spinach, some vermicelli, vegetable mixture, cashews, shrimp and/or chicken, garnish with sesame seeds and more scallions if desired. Drizzle with desired amount of dressing.