- 2 cups shredded romaine lettuce
- 2 cups shredded red or purple cabbage
- 1 cup coarsely shredded carrot
- 4 green onions, chopped
- 1 cup chopped fresh cilantro
- 1 cucumber, halved and thinly sliced
- ⅓ cup steamed edamame
- ⅓ cup pickled red jalapeños, chopped
- ⅓ cup peanuts, chopped
- 4 ounces vermicelli rice noodles, cooked and snipped into bite-sized lengths
- 2 cups cooked shredded chicken - rotisserie chicken works well
- ⅓ cup toasted sesame oil
- ⅓ cup rice wine vinegar
- ⅓ cup white miso paste mixed with 2 tablespoons water
- 2 teaspoons hot honey
- 1-2 tablespoons black sesame seeds
In a large bowl, combine the lettuce, cabbage, carrots, green onions, cilantro, cucumbers, edamame, jalapeños, peanuts, rice noodles, and chicken. Set aside.
To make the dressing, combine the toasted sesame oil, rice wine vinegar, white miso paste in water, and hot honey in a food processor and blend until smooth. Add extra water, as needed, to thin.
Pour the dressing over the salad and toss to combine. Sprinkle with the black sesame seeds and serve. Enjoy!
- Yields: 6 servings
- Preparation Time: 30 minutes
Related Articles