Chinese Chicken Salad with Crunchy Cabbage

Ingredients

• 3 cups cooked chicken, chopped (420 g)
• 6 cups bagged coleslaw mix (420 g)
• 1 cup shredded carrots (110 g)
• 4 scallions, thinly sliced (60 g)
• 1/2 cup chopped cilantro (20 g)
• 1/3 cup sliced almonds (38 g)
• 3 tablespoons rice vinegar (45 g)
• 2 tablespoons low-sodium soy sauce (30 g)
• 1 tablespoon toasted sesame oil (14 g)
• 1 tablespoon neutral oil (14 g)
• 2 teaspoons honey (14 g)
• 1 teaspoon grated ginger (5 g)
• 1/4 teaspoon black pepper (1 g)

Instructions

1. Toast almonds. Set a dry skillet over medium heat. Add almonds and stir frequently for 3 to 5 minutes, until fragrant with pale golden edges. Transfer immediately to a plate so residual pan heat cannot burn them.
2. Shake dressing. Combine vinegar, soy sauce, sesame oil, neutral oil, honey, ginger, and pepper in a jar. Seal and shake vigorously until the honey dissolves and the dressing looks smooth. Taste it on one cabbage shred.
3. Toss vegetables. Place coleslaw mix, carrots, scallions, and cilantro in a generously sized bowl. Toss with two spoons, separating any packed cabbage and distributing the colors evenly. Avoid pressing the leaves down, which bruises their crisp texture.
4. Add chicken. Add chilled chicken and toss until small pieces are distributed throughout the cabbage. Break apart clumps with clean fingers or spoons so every portion receives chicken, vegetables, and enough open space for dressing.
5. Dress bowl. Shake dressing again, then pour about three quarters around the bowl's edge. Toss upward from the bottom until leaves glisten lightly without a puddle. Wait one minute, then add remaining dressing only if the cabbage still seems dry.
6. Finish servings. Scatter almonds over the salad and divide it among four bowls. Serve right away with rice or crisp wonton strips if wanted. For lunches, pack toppings and extra dressing separately, then toss immediately before eating.

Notes

• Use unseasoned rice vinegar, not seasoned vinegar, because its sweetness varies and can overpower the honey. Taste the dressing on cabbage before adjusting salt or additional vinegar.
• If your slaw blend already contains generous carrots, omit the separate carrot rather than doubling them. The finished bowl should stay cabbage-forward and crunchy, not wet or heavy.

Nutrition Facts