Ingredients
- FOR THE DRESSING
- 1/4 cup reduced-sodium soy sauce
- 3 tablespoons rice-wine vinegar
- 1 1/2 tablespoons brown sugar
- 1 1/2 teaspoons sesame oil
- 1 1/2 teaspoons chile-garlic sauce
- 3 tablespoons oil (canola oil)
- 1 tablespoon minced fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon tahini paste
- 3/4 cup reduced-sodium chicken broth
- FOR THE SALAD
- 2 tablespoons sesame seeds
- 8 cups napa cabbage, shredded (1 small head)
- 1 1/2 cups grated carrots (2-3 medium)
- 5 radishes, sliced (about 1 cup)
- 1/2 cup scallions, chopped
- 3 1/2 cups cooked chicken breast, shredded (about 1 1/2 pounds boneless, skinless chicken breast)
How to Make
-
Step 1: FOR THE DRESSING: Combine soy sauce, vinegar, brown sugar, sesame oil and chile-garlic sauce in a glass measuring cup; stir to blend. Heat canola oil in a small saucepan over medium-high heat. Add ginger and garlic; cook, stirring, until fragrant, 1 to 2 minutes. Add the soy sauce mixture to the pan; bring to a simmer. Whisk in tahini and broth; cook until reduced slightly, 3 to 4 minutes. Let cool.
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Step 2: FOR THE SALAD: Heat a small dry skillet over medium-low heat. Add sesame seeds and cook, stirring, until lightly browned and fragrant, 1 to 2 minutes. Transfer to a small plate to cool.
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Step 3: Combine cabbage, carrots, radishes, scallions and chicken in a large shallow bowl. Stir dressing to recombine and drizzle over the salad; toss to coat. Sprinkle the sesame seeds on top.
We hope you enjoy this recipe!
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