CRUNCHY CHICKEN SALAD WITH CABBAGE

Recipe by the Leek and the Carrot

Serves 4

Takes 30 minutes

Ingredients:

1 bunch kale, ribs removed and thinly sliced (about 4 cups)

2 small heads napa cabbage, thinly sliced (about 6 cups)

4-6 scallions, thinly sliced

2-3 garlic scapes, thinly sliced

1 bunch cilantro, roughly chopped

1 cup sliced radish, optional

3 cups shredded chicken

1/2 cup toasted cashews or peanuts

1/3 cup fried shallots or onions

2 tablespoons toasted sesame seeds

Kosher salt

Dressing:

1/4 cup olive oil

3 tablespoons toasted sesame oil

3 tablespoons rice wine vinegar

3 tablespoons soy sauce or tamari

3 tablespoons honey

Directions:

1. In a large bowl, combine kale, cabbage, scallions, garlic scapes, radish (if using), and shredded chicken. Toss them together until well-combined. Divide into four bowls. 

2. In a small bowl or half-pint mason jar, combine all salad ingredients. Whisk (if using a bowl) or shake (if using a mason jar). Drizzle over salad. Top with cashews, fried shallots and season seeds. Sprinkle each bowl with a pinch of salt.