Scale
Ingredients
For the Dressing
- ¼ cup peanut or safflower oil
- 3 tablespoons toasted sesame oil
- ¼ cup fresh lime juice
- ¼ cup tamari (or gluten-free soy sauce)
- ¼ cup rice wine vinegar
- 2 teaspoons fish sauce (such as nam pla or nuoc nam)
- 3 tablespoons freshly grated peeled ginger
- 1 tablespoon chili-garlic paste
For the Salad
- 1 small head of red cabbage or napa cabbage (thinly sliced (about 5 cups))
- 2 stalks celery (thinly sliced)
- 1 small red bell pepper (thinly sliced)
- 1 small yellow bell pepper (thinly sliced)
- 2 medium carrots (peeled, shredded)
- 6 scallions (whites and pale greens only, thinly sliced)
- 3 cups shredded rotisserie or leftover chicken
- 2 hearts of romaine lettuce (thinly sliced)
- ⅓ cup chopped fresh cilantro
- ½ cup chopped roasted cashews
Instructions
- Whisk the ingredients for the dressing together in a large bowl.
- Add cabbage, carrots, scallions, bell pepper, celery, scallions, chicken, lettuce, and cilantro; toss to coat.
- Serve salad topped with cashews.