Slightly sweet and sour. Ginger and garlic Asian dressing was super flavourful. The napa cabbage, carrots, and radishes gave the salad a nice crunch. Definitely will be making it again with my leftover turkey. I’m sure that it works great with chicken as well.
YIELD
6 servingsPREP
15 minCOOK
10 minREADY
25 minIngredients
Directions
For the dressing:
Mix together soy sauce, vinegar, brown sugar, sesame oil and chile-garlic sauce in a small bowl or measuring cup, stir to well combined.
Add canola oil in a small saucepan and heat over medium-high heat. Add ginger and garlic; cook, stirring, until fragrant, about 2 minutes.
Stir in the soy sauce mixture to the pan, bring to a simmer. Stir in tahini and broth, cook until liquid is reduced slightly, about 4 minutes. Let cool.
For the salad:
Heat a small dry skillet over medium-low heat. Add sesame seeds and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes. Remove from heat and transfer to a small plate to cool.
Mix together cabbage, carrots, radishes, scallions and turkey (or chicken) in a large shallow bowl.
Whisk dressing again and drizzle over the salad, toss to evenly coat. Sprinkle the sesame seeds on top. Serve.
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