For the Hoisin-Soy dressing you will need:
- 3 Tbsp Hoisin sauce (from Asian supermarkets and possibly mainstream markets)
- 2 Tbsp apple cider vinegar or white wine vinegar
- 2 tsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp of crushed red pepper
- 1 tsp finely minced ginger
- 1-2 cloves finely minced garlic
- Whisk together all the above ingredients in a small bowl until thoroughly combined. Set aside.
For the salad filling you will need:
- 1 large carrot, finely grated on cheesebox grater (The smallest hole. If you don’t have that “average” grating size will do, but the finer, the more it will help the salad combine and stick together)
- 1 cabbage (greenish/white) thinly sliced into strips and then cut in half to make smaller bits
- 1 small can of water chestnuts, drained and chopped into small bits
- 3 Tbsp roasted peanuts, chopped up
- 2-3 chicken breasts, grilled and chopped up, left to cool (roughly 1 cup)
- Toss all the above ingredients in a large bowl. Add chicken last (make sure it’s cool!). Then toss in the dressing and stir well to combine.
Prepare your beautiful lettuce leaves. Opt for longer and wider ones!
It’s from Innocent Cooking. I heated up my left over chicken, added just a tad more sauce, and only used half the cabbage, but it was amazing!