Ingredients:

  • 1/4 cup Rice vinegar (unseasoned)
  • 2 tbsp Soy sauce
  • 1 tbsp Fresh ginger, finely grated
  • 1 clove Garlic, minced into a paste
  • 1 tbsp Honey
  • 1 tsp Dijon mustard
  • 1/4 cup Neutral oil (Grapeseed or Avocado)
  • 2 tbsp Toasted sesame oil
  • 2 cups Cooked chicken breast, shredded
  • 4 cups Napa cabbage, thinly shredded
  • 2 cups Red cabbage, thinly shredded
  • 1 cup Carrots, julienned
  • 3 Green onions, bias-sliced
  • 1/2 cup Fresh cilantro, roughly chopped
  • 1 can (11 oz) Mandarin oranges, drained
  • 1 package Dry ramen noodles, crushed (flavor packet discarded)
  • 1/2 cup Slivered almonds
  • 2 tbsp Toasted sesame seeds

Instructions:

  1. Place crushed dry ramen noodles and slivered almonds in a dry non-stick skillet over medium heat. Toast until golden brown and fragrant, stirring constantly to prevent burning.
  2. In a small glass jar or bowl, combine rice vinegar, soy sauce, grated ginger, minced garlic paste, honey, and Dijon mustard. Whisk or shake vigorously while streaming in the neutral oil and toasted sesame oil until the dressing is fully emulsified.
  3. In a large mixing bowl, combine the shredded Napa cabbage, red cabbage, julienned carrots, sliced green onions, and chopped cilantro.
  4. Add the cooked shredded chicken breast and drained mandarin oranges to the cabbage base.
  5. Pour the dressing over the salad and toss thoroughly to ensure all ingredients are coated.
  6. Top with the toasted ramen and almond mixture and sesame seeds immediately before serving to maintain maximum crunch.