For the dressing and marinade:
- 1/2 cup soy sauce (low sodium)
- 1/4 cup ground ginger (I buy this in the jar next to the minced garlic in the jar at the grocery store or 6T fresh ginger, peeled and finely chopped)
- 1 cup olive oil
- 1/4 cup hoisin sauce (asian cooking section in the grocery store)
- 2 T sesame oil
- 1 T sriracha sauce (can use more or less to taste)
- 1 t kosher salt
- 4 large chicken breasts, boneless and skinless
- 1/2 cup red wine vinegar*
- 1/2 cup finely chopped green onions (white and green parts)*
For the salad:
- 3 lb cabbage, very thinly sliced (for a time saver you can buy this pre-shredded)
- 4-6 carrots, grated
- 6 green onions, thinly sliced
- 1 1/2 cup cilantro leaves, chopped
- 1 cup slivered almonds, toasted
- 2 tsp white sesame seeds, toasted
- 2 tsp black sesame seeds, toasted (if you don't have these, you can just double the white sesame seeds)
- In a medium sized bowl, whisk together the soy sauce, ginger, olive oil, hoisin sauce, sesame oil, sriracha sauce, and salt. Add 1/2 cup marinade to a gallon sized ziploc bag along with the chicken breasts. Marinate for at least 30 minutes.
- *To the remainder of the marinade, add the red wine vinegar and chopped green onions. Now you have the dressing for the salad.
- Grill or fully cook chicken, thinly slice.
- In a large salad bowl, combine the cabbage, grated carrot, additional sliced green onions, chopped cilantro, almonds and half of the sesame seeds.
- Add the chicken and just enough dressing to lightly coat the salad. Mix thoroughly.
- Top with remainder of sesame seeds and serve immediately.
- Makes enough for 4-6 people.
If you don't plan to serve the salad immediately, reserve the toasted almonds, grilled chicken, salad dressing, and remaining sesame seeds until just before serving. The inspiration for this dish along with the photo, come from menumusings.com