This is one of those salads that is all mine. I don’t have to worry about anyone in the family stealing my lunch. In fact, when I mentioned what it was that I made, they all turned up their noses. Fair enough, mi familia, fair enough. They can stick to their staple boring salad while I experiment with some flair.
for the salad:
- 2 cups shredded carrots
- 1 head of a large Napa cabbage, chopped into thin strips
- 2 tbsp. black sesame seeds
- 2 tbsp. white sesame seeds
- 1/2 – 1 rotisserie chicken, shredded
for the dressing:
- 1/4 cup reduced sodium soy sauce
- 1/4 cup white wine vinegar
- 3 tbsp. finely minced/ grated ginger
- 3 tbsp. olive oil
- 2 tbsp. Hoisin sauce
- 1 tbsp. toasted sesame oil
- 1 tsp. spicy chili sauce
- 1/2 tsp. sea salt
- 5 chopped green onion, both white and green parts
In a large bowl, add and then toss together the carrots, cabbage, black and white sesame seeds, and chicken.
In a container that uses a sealed lid, add the remaining ingredients: soy sauce, white wine vinegar, ginger, olive oil, Hoisin sauce, sesame oil, spicy chili sauce, sea salt and chopped green onions. Secure the lid and shake vigorously. Serve in a bowl and drizzle with desired amount of dressing.
Note: next time I make this, I think I will add the green onions to the salad instead of incorporating into the dressing. Also, while I was eating this, I thought some spicy peanuts incorporated into the salad would work well.
Adapted from: http://lindawagner.net/blog/2014/06/paleo-chinese-chicken-salad/index.html