Ingredients
- 1 whole rotisserie chicken, torn into shreds (approx. 16 oz / 450g)
- 0.5 cup raw 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 Napa cabbage, thinly chopped (20 oz / 567g)
- 2 cups shredded carrots (7.0 oz / 200g)
- 5 green onions, chopped, separating green and white parts (0.8 oz / 25g)
- 1 tsp . paleo-friendly Sriracha (0.2 oz / 5g)
- 1 tsp . spicy chili oil (0.1 oz / 4g)
- 1 tbsp . toasted sesame oil (0.5 oz / 14g)
- 2 tbsp . paleo hoisin sauce (1.1 oz / 32g)
- 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)
- 0.5 tsp . sea salt (0.1 oz / 3g)
- 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.
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