Ingredients
For the Salad Dressing:
2 tablespoons canola oil 🛢️
⅓ cup rice vinegar 🍚
¼ cup hoisin sauce 🍯
1 ½ tablespoons soy sauce 🌿
1 tablespoon fresh ginger, grated 🫚
½ teaspoon toasted sesame oil 🌰
For the Salad:
4 cups cooked chicken, shredded or diced 🍗
1 pound Napa cabbage, cored and finely shredded 🥬
2 cups red cabbage, cored and finely shredded 🥗
1 cup shredded carrots 🥕
1 bunch scallions, thinly sliced 🌿
¼ cup fresh cilantro, minced 🌿
1 cup fried wonton strips 🍘
2 tablespoons sesame seeds for garnish (optional) 🌸
Instructions
1️⃣ Make the Dressing:
In a small jar with a tight-fitting lid, combine canola oil, rice vinegar, hoisin sauce, soy sauce, grated ginger, and toasted sesame oil. Shake vigorously until well combined. 🫙
Allow the flavors to blend at room temperature while preparing the rest of the salad, or refrigerate for up to 4 days. 🌡️
2️⃣ Make the Salad:
In a large bowl, combine cooked chicken, Napa cabbage, red cabbage, shredded carrots, scallions, and cilantro. 🥗
Shake the dressing again to recombine, then pour over the salad. 🫙➡️🥗
Toss the salad until evenly coated with the dressing. 🌿
Sprinkle with fried wonton strips and sesame seeds, if using, and serve immediately. 🍘🌸
- Prep Time: 20min
Nutrition
- Calories: 250 Kcal