Ingredients

The following ingredients have 3 Servings
  • 2 tbsp light soy sauce ((Note 1))
  • 3 tbsp rice vinegar ((aka rice wine vinegar, or use cider vinegar))
  • 1 tbsp sesame oil (toasted)
  • 2 tbsp grapeseed oil ((or canola or any other neutral flavored oil))
  • 1 tsp sugar
  • 1 1/2 tsp fresh ginger (, grated or very finely chopped)
  • 1 garlic clove (, minced)
  • 1/2 tsp black pepper
  • 4 cups Chinese cabbage ((Nappa Cabbage), finely shredded (Note 2))
  • 1 1/2 cups red cabbage (, finely shredded)
  • 1 cup carrot (, finely julienned (see video))
  • 2 cups chicken (, shredded)
  • 1/2 cup shallots / scallions (, finely sliced on the diagonal)
  • 1/2 to 1 cup crunchy noodles ((I use Chang's) (Note 3))
  • 1 - 2 tsp sesame seeds

Instruction

  • Combine the Dressing ingredients in a jar and shake. Set aside for 10 minutes or so for the flavours to meld.
  • Place the Salad ingredients together in a large bowl along with half the crunchy noodles. Drizzle over dressing then toss. (Note 4)
  • Divide between serving bowls. Top with more crunchy noodles and a good sprinkle of sesame seeds. Serve immediately!