Ingredients
6 oz chicken breasts, boneless and skinless, grilled and sliced
4 cups Nappa cabbage, shredded
½ cup carrots, cut into matchsticks
¼ cup almond slices, roasted, plus more to garnish
¼ cup sesame dressing
2 tbsp green onions, chopped
2 tbsp cilantro, chopped, fresh
1 tbsp hoisin sauce
¼ cup rice vinegar
2 tbsp brown sugar
1 tbsp olive oil
2 tsp sesame oil
½ tsp mixed sesame seeds, roasted
salt and ground black pepper, to taste
1 tbsp almond slices, per serving
Preparation
Prepare the dressing first. In a small saucepot, heat the vinegar and sugar until the sugar dissolves, stirring often. Let it cool completely.
In a small bowl, mix the oils and sesame seeds together. Whisking constantly, pour the oils into the vinegar-sugar mixture to make an emulsion.
Season to taste with salt and pepper. Adjust accordingly.
Combine all your salad ingredients in a large bowl. Pour the dressing and toss to combine.
Portion accordingly and garnish with more almond slices.
