1 cup sesame sticks (found in the bulk aisle at grocery store – optional)
1 1/2 cups chopped cilantro
1/4 cup black sesame seeds
1 cup extra-virgin olive oil
1/2 cup balsamic vinegar
4 Tbsp. low-sodium soy sauce
3-4 cloves garlic, chopped
4 Tbsp. honey or brown sugar
4 Tbsp. minced ginger
2 tsp. toasted sesame oil
Instructions
Layer the cabbage in a large bowl with chicken,
almonds (or cashews, or both), cranberries, red
onion, sesame seeds, sesame sticks (optional), and
fresh cilantro.
Combine the olive oil, balsamic vinegar, soy
sauce, garlic, honey, ginger, and sesame oil in a
blender. Add 3 tablespoons of water. Process until
smooth.
Lightly pour the dressing over the salad mixture,
according to how moist you like the salad. Gently
toss and serve. (You may have a little dressing
left over.)
Originally Submitted
6/20/2018
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