• 40minutes
  • 289calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B1, B2
MineralsFluorine, Calcium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Dressing

  2. 1/4 cup reduced-sodium soy sauce

  3. 3 tablespoons rice-wine vinegar

  4. 1 1/2 tablespoons brown sugar

  5. 1 1/2 teaspoons sesame oil

  6. 1 1/2 teaspoons chile-garlic sauce, (see Ingredient notes)

  7. 3 tablespoons canola oil

  8. 1 tablespoon minced fresh ginger

  9. 2 cloves garlic, minced

  10. 1 tablespoon tahini paste

  11. 3/4 cup reduced-sodium chicken broth, or reserved chicken-poaching liquid

Instructions Jump to Ingredients ↑

  1. To prepare dressing: Combine soy sauce, vinegar, brown sugar, sesame oil and chile-garlic sauce in a glass measuring cup; stir to blend. Heat canola oil in a small saucepan over medium-high heat. Add ginger and garlic; cook, stirring, until fragrant, 1 to 2 minutes. Add the soy sauce mixture to the pan; bring to a simmer. Whisk in tahini and broth (or poaching liquid); cook until reduced slightly, 3 to 4 minutes. Let cool.

  2. To prepare salad: Heat a small dry skillet over medium-low heat. Add sesame seeds and cook, stirring, until lightly browned and fragrant, 1 to 2 minutes. Transfer to a small plate to cool.

  3. Combine cabbage, carrots, radishes, scallions and chicken in a large shallow bowl. Stir dressing to recombine and drizzle over the salad; toss to coat. Sprinkle the sesame seeds on top.


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