INGREDIENTS:
- 3 Cups Grilled Chicken Breast, diced
- 2 Cups Fresh Pineapple, diced
- 1 Cup Red Onion, finely diced
- 1/2 Cup Carrots, shredded
- 6 Cups Napa Cabbage, chopped
- 1 Cup Fresh Cilantro, roughly chopped/ loosely packed
- 1 Tablespoon Fresh Ginger, grated
- 1/4 Cup Canola Oil
- 1/2 Tablespoon Sugar
- 1 Tablespoon Sesame Oil
- 1/4 Cup Rice Vinegar
- 1 Teaspoon Soy Sauce
- 1-2 Tablespoons Toasted Sesame Seeds
INSTRUCTIONS:
- First we are going to make the Dressing. In a medium size bowl, whisk together the Rice Vinegar, Sesame Oil, Sugar, Soy Sauce and Canola Oil until the Sugar is dissolved. Then whisk in the Ginger. (tip: use a cheese grater for grating the Ginger to get the right texture)
- Set the Dressing aside while we assemble the Salad.
- In a large bowl add the Napa Cabbage, Red Onion, Pineapple, Carrots, Sesame Seeds and Cilantro. Toss all the ingredients together.
- Now drizzle the Dressing over the Salad and give it another toss.
Source:Hot Dish Homemaker
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