From the recipe box
Chinese Chicken Salad
Shopping list
Ingredients
0 of 12 gathered
Step by step
Method
4 steps
- 1
Whisk ¼ cup oil, 3 tablespoons rice vinegar, 2 tablespoons soy sauce, 1 tablespoon honey, 1 teaspoon sesame oil, and 1 teaspoon grated ginger until the dressing looks glossy and emulsified — taste; it should be tangy-sweet with sesame on the finish.
- 2
In a large bowl, toss 4 cups shredded cabbage or coleslaw mix, 1 cup shredded carrots, 3 cups shredded cooked chicken, 2 sliced green onions, and most of ½ cup toasted sliced almonds.
- 3
Pour on the dressing and toss until every shred looks coated and shiny. Gently fold in 1 can (11 oz) drained mandarin oranges so they don't break apart.
- 4
Top with the remaining almonds. Serve right away while the cabbage is still crisp. You want crisp cabbage, juicy chicken, and sweet oranges under a punchy sesame-soy dressing — not a soggy wilted bowl or a bland underdressed pile.