This was a lovely crunchy salad with beautiful Asian flavours.
Asian Chicken Salad with Ginger Sesame Dressing (from Julies Album)
450g baby spinach leaves, washed, and dried
1 large carrot, shredded
1 red pepper, thinly sliced
1/2 red cabbage, sliced
1/4 red onion, thinly sliced
1 tbsp sesame seeds toasted
3 chicken breasts, cooked and sliced
For the dressing
3 tbsp rice wine vinegar
1 tsp chopped fresh ginger or 1/2 teaspoon powder ginger
1 to 2 tbsp soy sauce
1 tbsp honey
3 tbsp toasted sesame oil
3 tbsp vegetable oil
2 tbsp sesame seeds, toasted
Combine all salad dressing ingredients, except for sesame seeds, and using only 1 tbsp of soy sauce. Whisk until emulsified. Taste your dressing and add another 1 tbsp of soy sauce, if desired, to make it saltier. Add 2 tbsp sesame seeds to the dressing and mix them in.
Combine all salad ingredients in a large bowl, except for 1 tbsp of sesame seeds and chicken. Add the salad dressing to the salad and toss - do not add all salad dressing at once: you might not need all of it. Add just enough salad dressing to coat the salad ingredients.
Serve the salad in the individual serving bowls and top with the remaining 1 tbsp of sesame seeds and sliced chicken.