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You will need 1 pound of cooked and shredded chicken, 1 head of shredded Napa cabbage, 1 red bell pepper thinly sliced, 1 cup of shredded carrots, 1 cup of chopped cilantro, 1/2 cup of chopped green onions, 1/2 cup of chopped peanuts, and 1/4 cup of sesame seeds.
Yes, you can substitute the chicken with tofu or shrimp for a vegetarian or seafood option. You can also add in other vegetables or nuts based on your personal preference.
Mix together 1/4 cup of soy sauce, 3 tablespoons of rice vinegar, 2 tablespoons of honey, 2 tablespoons of sesame oil, 1 tablespoon of grated ginger, and 1 clove of minced garlic. Whisk until well combined.
In a large bowl, mix together the shredded chicken, Napa cabbage, red bell pepper, carrots, cilantro, and green onions. Pour the dressing over the salad and toss until everything is coated. Top with chopped peanuts and sesame seeds before serving.
The salad will last for 2-3 days in the fridge when stored in an airtight container. It is best to add the dressing and toppings right before serving to keep the salad fresh and crisp.