Ingredients:

  • 4 cups (150g) shredded Napa cabbage
  • 2 cups (100g) shredded red cabbage
  • 1 cup (120g) shredded carrots
  • 1/2 cup (75g) sliced green onions
  • 1/2 cup (70g) shelled edamame, thawed
  • 1 lb (450g) chicken breast, thinly sliced into strips
  • 1 tbsp (15ml) neutral oil
  • 1 tbsp (15ml) soy sauce
  • 1/2 tsp (2g) black pepper
  • 1/4 cup (60ml) soy sauce
  • 3 tbsp (45ml) rice vinegar
  • 2 tbsp (30ml) honey
  • 2 tbsp (30ml) toasted sesame oil
  • 1 tbsp (15g) freshly grated ginger
  • 1 clove (5g) garlic, minced
  • 1/2 cup (60g) sliced toasted almonds
  • 1/2 cup (50g) crunchy chow mein noodles
  • 2 tbsp (15g) toasted sesame seeds
  • 1/4 cup (60g) mandarin orange segments

Instructions:

  1. Combine the Napa cabbage, red cabbage, carrots, green onions, and edamame in a large mixing bowl. Toss gently to distribute colors evenly.
  2. Place the vegetable bowl in the refrigerator to keep the greens chilled while preparing the protein.
  3. Heat neutral oil in a skillet over medium-high heat. Add chicken strips in a single layer.
  4. Sear chicken for 3-4 minutes per side until golden-brown and cooked through.
  5. During the last 60 seconds of cooking, stir in 1 tablespoon of soy sauce and black pepper to glaze the chicken.
  6. In a mason jar or small bowl, whisk together 1/4 cup soy sauce, rice vinegar, honey, toasted sesame oil, grated ginger, and minced garlic until emulsified.
  7. Pour the dressing over the chilled vegetable mixture and toss gently to coat.
  8. Fold in the seared chicken strips.
  9. Garnish the salad with toasted almonds, chow mein noodles, sesame seeds, and mandarin orange segments immediately before serving.