Author Adapted by Pam - For the Love of Cooking / Original by Recipe Tin Eats
3tbspseasoned rice vinegar
1tbsptoasted sesame oil
1½tspfresh ginger, grated
1large clove of garlic, minced
Freshly cracked black pepper, to taste
4cupsNappa cabbage, finely shredded
1½cupsroasted chicken, shredded
1cupred cabbage, finely shredded
¾cupcarrots, finely julienned
½cupgreen onions, sliced on the diagonal
½cupcrunchy noodles, or more if desired
Toasted sesame seeds, to taste
Prepare the Asian vinaigrette by combining the seasoned rice vinegar, soy sauce, canola oil, sesame oil, fresh ginger, minced garlic, and freshly cracked black pepper, to taste, together in a small glass jar.
Seal with an airtight lid and shake to combine thoroughly. Set aside to allow the flavors to mingle.
Prepare the salad by placing the Nappa cabbage, shredded chicken, red cabbage, carrots, crispy noodles, and carrots together in a serving bowl.
Shake the vinaigrette well then drizzle some on top of the salad, to taste.
Toss to coat evenly then serve immediately with toasted sesame seeds sprinkled on top. Enjoy.