ASIAN DRESSING
- 2 tbsp light soy sauce (Note 1)
- 3 tbsp rice vinegar (aka rice wine vinegar, or use cider vinegar)
- 1 tbsp sesame oil (toasted)
- 2 tbsp grapeseed oil (or canola or any other neutral flavored oil)
- 1 tsp sugar
- 1 1/2 tsp fresh ginger, grated or very finely chopped
- 1 garlic clove, minced
- 1/2 tsp black pepper
SALAD
- 4 cups Chinese cabbage (Nappa Cabbage), finely shredded (Note 2)
- 1 1/2 cups red cabbage, finely shredded
- 1 cup carrot, finely julienned (see video)
- 2 cups chicken, shredded
- 1/2 cup shallots / scallions, finely sliced on the diagonal
GARNISHES
- 1/2 to 1 cup crunchy noodles (I use Chang’s) (Note 3)
- 1 – 2 tsp sesame seeds
Steps
- Combine the Dressing ingredients in a jar and shake. Set aside for 10 minutes or so for the flavours to meld.
- Place the Salad ingredients together in a large bowl along with half the crunchy noodles. Drizzle over dressing then toss. (Note 4)
- Divide between serving bowls. Top with more crunchy noodles and a good sprinkle of sesame seeds. Serve immediately!
Yield
2 – 3 servings
Total Time
15 minutes