I pretty much always liked Chinese chicken salads… until I had a bad experience at the Neiman Marcus Cafe with one. We won’t go into detail but let’s just say it tasted delicious but didn’t make me feel too great. I find that sometimes the wontons can be too heavy or the sweet dressing too overpowering. That is when this salad comes to the rescue! The dressing is intense and flavorful without taking over the entire salad and the toasted almonds add a nice crunch without the commitment to anything fried.
While the ingredient list is long, don’t let it overwhelm you! Many of the veggies can be bought already prepared (like shredded cabbage and carrots), and once the dressing is made, the salad takes about 5 minutes to assemble. Try it with my perfectly baked tofu, roasted chicken, or marinated tempeh for an easy, delicious meal!
Recipe for Asian Sesame Salad with Garlic & Ginger Vinaigrette
for the vinaigrette:
- ¼ cup coconut aminos
- ¼ cup fresh orange juice
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons toasted sesame oil
- 1 tablespoon minced garlic
- 1½ teaspoons minced fresh ginger
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
for the salad:
- 4 cups shredded napa cabbage
- 4 cups shredded green cabbage
- 1½ cups snow peas, trimmed
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- ½ cup chopped fresh cilantro
- 3 green onions, sliced
- ½ cup sliced almonds, toasted
- 2 tablespoons black sesame seeds
- 2 tablespoons sesame seeds
- For the vinaigrette, combine all ingredients in a jar, seal with a lid and shake to emulsify. Chill in the fridge.
- In a very large bowl, combine all of the salad ingredients. Top with almonds, and sesame seeds and toss to combine. Pour the vinaigrette over the salad and toss to coat. Serve with your favorite protein such as baked tofu, chicken, or tempeh. Enjoy!