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Salad
Asian
4 - 6 servings
15 minutes
10 minutes
4 cups shredded napa cabbage
1 cup shredded cooked chicken
1/2 cucumber, peeled, seeded and cut into matchstick pieces
1 small carrot, cut into matchstick pieces
1/4 cup bean sprouts
3 tablespoons cooking oil
1 teaspoon minced ginger
1 clove garlic, minced
2 green onions (including tops), cut into 1-inch slivers
1/4 cup rice vinegar
3 tablespoons soy sauce
1 tablespoon honey
1 teaspoon sesame oil
1 teaspoon chili oil
Dash of white pepper
1/2 cup glazed walnuts
Combine salad ingredients in a large serving bowl and toss well. Cover and refrigerate.
Place a small saucepan over medium-high heat until hot.
Add oil, swirling to coat surface. Add ginger, garlic and green onions; cook, stirring, for 1 minute.
Add vinegar, soy sauce, honey, sesame oil, chili oil and white pepper. Cook, stirring, until mixture comes to a boil. Remove from heat and set aside.
Drizzle dressing over salad; toss to mix well. Sprinkle walnuts over salad just before serving.
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