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by Anthony Salemme, chef
1 rotisserie chicken, shredded
2 packages Ramen noodles, broken into small bits like a crouton
1 head Napa cabbage, about 1 ½ pound sliced thin
1 carrot, shredded
1 medium onion, sliced thin
1 cucumber, peeled, sliced thin
1 bunch scallions, cut on the bias
1 cup toasted white sesame seeds
2 Tablespoons black sesame seeds
1 cup sliced almonds, toasted
¾ cup sesame oil
1/3 cup toasted peanut oil
½ cup red wine vinegar
1/3 cup sugar
¼ cup lime juice and the zest of one lime
2 teaspoons chili paste
2 cloves garlic, crushed chopped fine
2 tablespoons chopped Thai basil or Italian basil
Combine all dressing ingredients in a bowl and whisk until incorporated.
Building the salad
Combine half the dressing with the cabbage, carrot, cucumber, onion half the scallions, ¾ c sesame seeds, almonds, ramen bits and scallions. Let sit for 15-20 minutes.
Combine the remaining dressing with the shredded chicken.
Portion the cabbage and ramen salad on 4 plates, top with the chicken and remaining sesame seed and black sesame seeds.
Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com