Ingredients:

  • 60 ml toasted sesame oil
  • 45 ml rice vinegar
  • 30 ml low-sodium soy sauce
  • 15 ml honey
  • 10 g fresh ginger, grated
  • 1 clove garlic, minced
  • 5 g Dijon mustard
  • 300 g Napa or red cabbage, shredded
  • 100 g carrots, shredded
  • 50 g edamame, shelled and cooked
  • 30 g green onions, sliced
  • 40 g sliced almonds, toasted
  • 20 g sesame seeds, toasted
  • 250 g cooked chicken breast, shredded
  • 30 g crispy wonton strips

Instructions:

  1. Combine the 60 ml toasted sesame oil, 45 ml rice vinegar, 30 ml soy sauce, and 15 ml honey in a small bowl.
  2. Stir in the 10 g grated ginger, minced garlic clove, and 5 g Dijon mustard until the mixture looks creamy and unified.
  3. Thinly slice 300 g of cabbage and place it into a large mixing bowl.
  4. Toss in the 100 g shredded carrots, 50 g cooked edamame, and 30 g sliced green onions.
  5. Add the 250 g shredded chicken breast to the vegetable mix.
  6. If your 40 g almonds and 20 g sesame seeds aren't pre toasted, give them 2 minutes in a dry pan until they smell nutty and turn golden.
  7. Pour the prepared dressing over the cabbage mixture and toss thoroughly with tongs.
  8. Sprinkle the toasted almonds, sesame seeds, and 30 g wonton strips over the top just before serving to ensure they stay perfectly crisp.