Asian Chicken Salad With Toasted Sesame Ginger Dressing
1 head savoy or napa cabbage, shredded[very finely chopped] [ makes about 5 or 6 cups]
4 green onions, sliced thin
1 pkg chow mein noodles
1/2 cup sliced blanched almonds
3 TBSP sunflower seeds
1 rib celery, sliced thin or diced
1 large carrot finely julienned, or grated
2 or 3 cooked chicken breasts, sliced thin [grilled, baked, or rotisserie]
Toasted Sesame Ginger Dressing:
1/3 cup canola or vegetable oil [*olive oil solidifies when cold, but if you want to use it then just know the dressing will require a tiny bit of heating, or time sitting out on the counter at room temperature before use*]
2 tsp sesame oil
1/3 cup Dark Soy Sauce
1/3 cup Rice Vinegar
2 or 3 TB water
not quite 1/4 tsp onion powder
1 TBSP lemon juice
1 to 2 tsp freshly minced garlic (to taste) [1/2- 1 tsp garlic powder]
1/4 tsp ginger powder
3 TBSP honey [or you can also use peach or *orange marmalade*]
1 TBSP cornstarch [*optional* thickening agent]
2 tsp sesame seeds, toasted*
*To toast sesame seeds, put them on a dry cookie sheet in Preheated oven that’s 350°F.
Arrange seeds in a single layer on a sheet pan. Toast in the oven for 4 minutes, toss, then toast for an additional 3 or minutes [WATCH CAREFULLY], or until golden. Remove from pan to cool.
**You can toast almond slivers at the same time as the sesame seeds if you want them toasted**
Prepare the dressing in a blender if using fresh diced ingredients.
I used powders and simply had to combine all ingredients except olive oil in small sauce pan with a wire whisk.
Once ingredients are combined, slowly pour in the oil while whisking to form an emulsion.
If you are using cornstarch and water as a thickening agent, bring to a medium boil until the dressing is thickened (from 2 to 5 minutes)
Let stand for 15 to 30 minutes to allow the flavors to develop and let cool.
Mix the cabbage, celery, green onions, sunflower seeds and carrot in a large bowl.
Top with sliced chicken, almond slivers, and chow mein noodles.
Add the dressing to taste and serve.
Yields 6 to 8 servings.
Keeps in the refrigerator for a few days up to a week.
**I sometimes add baby spinach leaves and/or romaine lettuce to the salad mix too**
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