This salad takes us back to our childhood, when our mom would make it. We wanted a new version that omitted the sugar and soy sauce but still mimicked the yummy flavors we grew up loving. After many attempts, we got it. We love when food takes us back to happy memories. — Nan Jensen and Nicole Bangerter of .
SERVES: 4
PREP: 20 minutes
TOTAL: 20 minutes
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
- 2 cups shredded cooked chicken
- ½ cup sliced almonds, toasted
- 2 tablespoons black sesame seeds
- 2 tablespoons sesame seeds
Make the vinaigrette
In a small jar with a lid, combine the coconut aminos, orange juice, olive oil, sesame oil, garlic, ginger, salt, black pepper, and cayenne. Cover the jar and shake vigorously to blend.
Make the salad
In a very large bowl, combine the napa cabbage, green cabbage, snow peas, red cabbage, carrots, cilantro, and green onions. Add the chicken, almonds, and sesame seeds and toss to combine. Pour the vinaigrette over the salad and toss to coat. Serve immediately.
Recipe from © 2016 by Melissa Hartwig. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.