Ingredients

The following ingredients have 8 Servings
  • 3 tablespoons soy sauce (, preferably less sodium)
  • ⅓ cup rice vinegar
  • 1 tablespoon peeled and chopped fresh ginger
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon honey
  • 2 garlic cloves
  • 1 teaspoon Sriracha or other hot sauce
  • Kosher salt and freshly ground pepper ( to taste)
  • ½ cup vegetable or canola oil
  • 3 cups shredded Napa cabbage or romaine lettuce
  • 1 red onion (, halved and thinly sliced)
  • 1 cup peeled and julienned (cut into matchsticks) jicama (or kohlrabi (optional))
  • ½ seedless (English) cucumber (, halved lengthwise and cut into thin half moons)
  • ¾ cup peeled and shredded carrots
  • 1 red, yellow or orange bell pepper, (cored, seeded and julienned (thinly sliced; see Note))
  • 2 cups shredded cooked chicken
  • ½ cup sliced scallion (, white and green parts)
  • ½ cup salted peanuts (, roughly chopped)
  • 1 cup crunchy lo mein noodles ( or 1 (3-ounce) package ramen noodles (discard seasoning packet))
  • ½ cup roughly chopped fresh cilantro leaves
  • ½ cup toasted sesame seeds ((optional))

Instruction

  • Make the dressing: In a food processor add the soy sauce, vinegar, ginger, sesame oil, honey, garlic, and Sriracha. Process until well combined. Keep the motor running and drizzle in the oil slowly thorough the feed tube until everything is blended and nicely thickened.
  • Make the salad: In a large mixing bowl combine the cabbage, onion, jicama or kohlrabi (if using), cucumber, carrots, peppers and chicken.
  • Drizzle over the dressing and toss to combine. Transfer to a serving bowl and add the scallions, peanuts, lo mein or ramen noodles, and cilantro. Sprinkle with the sesame seeds if using. Serve.