Ingredients
For the dressing:
- 3 tablespoons avocado oil or olive oil
- 3 tablespoons rice wine vinegar
- 3 tablespoons lite soy sauce or Tamari
- 1 tablespoon honey
- 2 teaspoons sesame oil
- 1 clove garlic, minced
- 1 heaping teaspoon freshly grated ginger
- Crushed red pepper flakes, to taste
For the salad:
- 2 cups shredded chicken
- 1 1/2 cups shredded cabbage
- 1 cup shredded carrots
- 1 cup chopped cucumber
- 1 cup edamame
- 1 avocado, diced
- 3 green onions, sliced
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint
- 2 tablespoons sesame seeds
- 1/3 cup chopped peanuts or cashews
- Kosher salt and black pepper, to taste
- Chili crunch, for serving, optional
Instructions
- Make the dressing: In a small bowl, whisk together avocado oil or olive oil, lite soy sauce or Tamari, rice wine vinegar, honey, sesame oil, minced garlic, freshly grated ginger, and crushed red pepper flakes until well combined.
- Prepare the salad base: In a large bowl, combine shredded chicken, shredded cabbage, shredded carrots, chopped cucumber, edamame, diced avocado, sliced green onions, chopped cilantro, chopped mint, and sesame seeds, mixing gently to distribute ingredients evenly.
- Toss the salad: Pour the prepared dressing over the salad mixture and toss carefully until everything is well coated with the dressing.
- Add toppings and season: Sprinkle chopped peanuts or cashews over the salad. Taste the salad and season with kosher salt and black pepper as needed. Optionally, serve with a drizzle of chili crunch for an extra spicy kick.
Notes
- Storing: If salad is already tossed with dressing, it’s best consumed within 2 days. Store in an airtight container in the refrigerator.
- For best texture, store the salad components separately. Keep all salad ingredients except avocado and dressing in an airtight container in the fridge for up to 3 days.
- Store the dressing separately in a jar or small container; it will keep for up to 1 week. Whisk the dressing well before use.
- Add the avocado and dressing just before serving to prevent browning of avocado and sogginess of the salad.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
