Sesame Chicken-Citrus Salad
The flavors in this salad are wonderfully refreshing and complex, the raw vegetables deliver great crunch and the dressing is full of umami—the fifth taste along with salty, sweet, sour, and bitter.
I’ve never had a salad I like more than this one. That says a lot given that if it weren’t for my daughter Chiara, I’d rarely make salad at all. Despite the long-ish list of ingredients, this salad takes only 15 minutes to prepare.
Until we eat again,
Sesame Chicken-Citrus Salad
gluten-free ≈ dairy-free ≈ sugar-free
SERVes 4
Prep Time 15 minutes
INGREDIENTS
¼ cup gluten-free tamari
¼ cup well-stirred tahini
¼ cup unseasoned rice vinegar or apple cider vinegar
1 clove garlic, chopped
1 tablespoon chopped peeled fresh ginger
Salt and pepper
½ cup avocado oil
1 tablespoon sesame oil
One 10-ounce bag shredded coleslaw mix (4 cups)
¼ pound snow peas, trimmed and sliced lengthwise
1 medium cucumber, peeled, seeded and chopped
½ cup coarsely grated carrot (about 2 carrots)
¼ cup sliced scallions (about 2 scallions)
2 tablespoons chopped fresh cilantro or parsley
3 cups shredded cooked chicken
2 oranges, peeled, white pith removed, and cut between the membranes to remove segments
½ cup slivered almonds, toasted
2 tablespoons sesame seeds, toasted
DIRECTIONS
1. In a blender, process the tamari, tahini, vinegar, garlic, ginger, 1½ teaspoons salt and ½ teaspoon pepper until combined. Stream in the olive oil and sesame oil; blend until smooth.
2. In a large bowl, toss together the coleslaw mix, snow peas, cucumbers, carrot, scallions and cilantro. Add the dressing and toss to combine. Transfer to a platter and top with the chicken, oranges, almonds and sesame seeds.
