Ingredients
Method
- Make the dressing: In a glass mason jar with a secure lid, combine 3 tbsp. extra virgin olive oil (1.4 oz / 41g), 3 tbsp. finely minced ginger (0.5 oz / 15g), 0.25 cup white wine vinegar (2.0 oz / 59g), 0.25 cup coconut aminos or tamari (2.1 oz / 60g), 1 tsp. Sriracha (0.2 oz / 5g), 2 tbsp. hoisin sauce (1.1 oz / 32g), 1 tsp. spicy chili oil (0.1 oz / 4g), 1 tbsp. toasted sesame oil (0.5 oz / 14g), the chopped white parts of the 5 green onions (0.3 oz / 8g), and 0.5 tsp. sea salt (0.1 oz / 3g). Fasten the lid tightly and shake vigorously until well blended, then set aside.
- Prepare the salad base: In a large mixing bowl or a heavy-duty food storage bag, combine the shredded meat of 1 whole rotisserie chicken (16 oz / 450g), 0.5 cup cashews (2.5 oz / 70g), 2 tbsp. white sesame seeds (0.6 oz / 18g), 2 tbsp. black sesame seeds (0.6 oz / 18g), 0.5 cup chopped cilantro (0.8 oz / 22g), 1 head of thinly chopped Napa cabbage (20 oz / 567g), and 2 cups shredded carrots (7.0 oz / 200g).
- Toss and assemble: Pour the prepared sesame-ginger dressing over the dry salad ingredients. Shake the bag vigorously or toss well with tongs if using a bowl, ensuring the cabbage, chicken, and cashews are evenly coated.
- Garnish and serve: Divide the tossed salad evenly into 4 serving bowls.
- Top with the remaining green parts of the chopped green onions (0.5 oz / 17g) for a fresh garnish, and enjoy immediately!
- Shred the Chicken While Warm: If you are grabbing a fresh rotisserie chicken from the store, pull the meat off the bone and shred it while it is still warm. The warm chicken absorbs the sesame-ginger dressing much better than cold, refrigerated chicken.
Toast Your Nuts and Seeds: Even though the recipe calls for raw cashews and standard sesame seeds, lightly toasting them in a dry skillet for 3-5 minutes before adding them to the salad will release their essential oils and exponentially deepen their nutty flavor.
Dress Right Before Serving: Napa cabbage holds up well, but to get that ultimate crunch, keep your salad base and your dressing in separate containers if you aren't eating it immediately. Toss them together right before you grab your bowl.
Massage the Cabbage: If you prefer a slightly softer texture to your greens, you can lightly massage the chopped Napa cabbage with a tiny pinch of salt for about a minute before adding the other ingredients. This breaks down the tough fibers slightly, making it easier to chew and digest.