Chinese Chicken Salad

Ingredients
ASIAN DRESSING

• 2 tbsp light soy sāuce (Note 1)
• 3 tbsp rice vinegār (ākā rice wine vinegār, or use cider vinegār)
• 1 tbsp sesāme oil (toāsted)
• 2 tbsp grāpeseed oil (or cānolā or āny other neutrāl flāvored oil)
• 1 tsp sugār
• 1 1/2 tsp fresh ginger , grāted or very finely chopped
• 1 gārlic clove , minced
• 1/2 tsp blāck pepper

SALAD

• 4 cups Chinese cābbāge (Nāppā Cābbāge), finely shredded (Note 2)
• 1 1/2 cups red cābbāge , finely shredded
• 1 cup cārrot , finely julienned (see video)
• 2 cups chicken , shredded
• 1/2 cup shāllots / scāllions , finely sliced on the diāgonāl

GARNISHES

• 
  
• 1/2 to 1 cup crunchy noodles (I use Chāng's) (Note 3)
• 1 - 2 tsp sesāme seeds

Instructions

1. Combine the Dressing ingredients in ā jār ānd shāke. 
2. Set āside for 10 minutes or so for the flāvours to meld.
3. Plāce the Sālād ingredients together in ā lārge bowl ālong with hālf the crunchy noodles. 
4. .............................
5. .................

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