I take napa cabbage, boiled chicken, tomatoes and dress it with mayo mixed with sour cream. But if I make it in the morning, by lunch everything gets soggy and tastes bad. Is there some way to keep the salad crispy for a few hours?
The simplest way is to assemble the salad right before eating or keep the components separate. I usually cut the cabbage and tomatoes in the evening, store them in containers separately, and keep the chicken separate too, then put it all together in a bowl in five minutes. If you really need to make it ahead, try laying down a layer of sour cream or mayo on the bottom of the container - it creates a protective barrier between the vegetables and the wet dressing. One more tip: pat the napa cabbage dry with paper towels after cutting it to get rid of the excess liquid.
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