Friday, July 2, 2010

Chinese Chicken Salad

1 medium head cabbage
1/2 bunch green onions
1/2 cup almonds, chopped or slivered
3/4 cup frozen peas or mixed veggies
1 1/2 cup chopped chicken
1/3 cup olive oil
1/4 cup apple cider vinegar
3 TB honey
1 TB toasted sesame seed oil
1 1/2 tsp salt
1/2 tsp ginger (opt)
pepper to taste

Chop cabbage and green onions. Combine with chicken, and peas in large bowl. Combine remaining ingredients in small bowl for dressing and whisk together until thickened. Taste and adjust seasonings as necessary. Pour over salad. Serve immediately or chill for flavors to meld. Toss in almonds just before serving.

Note: traditionally served with chopped, raw ramen noodles. I don't have high hopes for a real food version of ramen any time soon, so I leave those off entirely. I think fresh ginger would be nice in this but I used powdered because I'm all out of fresh. The sesame seed oil is important to the flavor so don't leave it out.

1 comment:

  1. loved the ginger addition and honey replacement!