Categories: Salad

Ingredients

• 2 tbls rice wine vinegar
• 2 tbls fresh lime juice
• 2 tbls soy sauce
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper
• 1 tsp honey
• 2 tsp grated fresh ginger
• 2 tbls toasted sesame oil
• 2 tbls vegetable or peanut oil
• 2 cups shredded cooked chicken
• 3 cups shredded Napa cabbage
• 1 cup grated carrots (about 2 med carrots)
• 1/2 lg red pepper, julienned
• 3 scallions, sliced
• 1 cup cilantro leaves
• Black sesame seeds, for garnish
• Boston lettuce leaves, for serving

Directions

1. Whisk together the vinegar, lime juice, soy sauce, salt, pepper, honey and ginger. Whisk in oils. Combine with the chicken, and pack in an airtight container. Refrigerate. Can be made up to 1 day in advance.

2. Toss together the cabbage, carrots, red pepper, scallions and cilantro. Pack in an airtight container, and refrigerate. Just before serving, combine with chicken and dressing, and sprinkle with sesame seeds. Serve with lettuce leaves for wrapping.

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