Ingredients
- 1/4 cup(s) reduced-sodium soy sauce
- 3 tablespoon(s) rice-wine vinegar
- 1 1/2 tablespoon(s) brown sugar
- 1 1/2 teaspoon(s) sesame oil
- 1 1/2 teaspoon(s) chile-garlic sauce (see Ingredient notes)
- 3 tablespoon(s) canola oil
- 1 tablespoon(s) minced fresh ginger
- 2 clove(s) garlic, minced
- 1 tablespoon(s) tahini paste
- 3/4 cup(s) reduced-sodium chicken broth, or reserved chicken-poaching liquid
- 2 tablespoon(s) sesame seeds
- 8 cup(s) shredded napa cabbage (1 small head; see Ingredient notes)
- 1 1/2 cup(s) grated carrots (2-3 medium)
- 5 radishes, sliced (about 1 cup)
- 1/2 cup(s) chopped scallions
- 3 1/2 cup(s) shredded skinless cooked chicken (about 1 1/2 pounds boneless, skinless chicken breasts)
Preparation
Step 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.
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.
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.