Description

This is a great picnic salad since there isn’t any mayo to worry about. Also great to pack as a lunch, lasts for a few days in the fridge and is best at room temperature. Change up the veg to anything you have on hand, red peppers, mushrooms, or pea pods. Whatever you have in the fridge.

Ingredients

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2 boneless skinless chicken breast, grilled, poached or leftover

DRESSING

4 tablespoons soy sauce (low-sodium Tamari is my preference)
2 tablespoons walnut oil (or use 2 tablespoons sesame oil)
1 tablespoon toasted sesame oil
1-inch fresh ginger, peeled and freshly grated
2 tablespoons rice wine vinegar
1 tablespoon brown sugar (honey works too, don’t skip the sweetener, it balances the flavors)

SALAD

4 cups cabbage (any variety you like), finely shredded (about 1 lb)
2 large carrots, shredded (about 6 oz)
6 green onions, thinly sliced whites and green
1 long red chili (optional), seeded and thinly sliced
1/2 bunch fresh cilantro (and stems), finely chopped
2 tablespoon toasted sesame seeds*

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Instructions

Shred the chicken into bite-sized pieces, set aside.

In a bowl large enough to hold 6 cups of shredded veg, whisk all of the dressing ingredients. Add the cabbage, carrots, green onions, chili (if using) and cilantro. Add the chicken and toss well. Top with the toasted sesame seeds.

This is best at room temperature, so it’s perfect for a picnic. You can leave out the chicken and you have a nice Asian slaw.

*To toast sesame seeds, place in a dry small skillet over medium heat. Keep an eye on them so they don’t burn. They will pop a bit and smell delicious, that’s when they are done. Remove from pan right away and top your salad

Notes

Be sure to buy the dark ‘toasted’ sesame oil. This oil is typically used as a condiment and in sauces and dressings as it is highly flavorful. Untoasted sesame oil is used for cooking and does not have and flavor.