Shredded Chicken Salad with Miso Vinaigrette

Serves 4

• 1/2 small green cabbage, shredded

• 1/2 small purple cabbage, shredded

• 1/2 small head radicchio, thinly sliced

• 8 snap peas, thinly sliced

• 1 radish, cut into sticks

• 1 handful cilantro leaves

• 1 handful roasted peanuts

• 1 cooked chicken breast, shredded

• 2 scallions, thinly sliced into rounds

• Sprinkle of black sesame seeds

For the dressing:

• 1 tbsp + 1/2 C toasted sesame oil

• 1 garlic clove, minced

• 2 scallions, thinly sliced into rounds

• 3 tbsp honey

• 2 tbsp miso (I use Sweet White Miso)

• 4 tbsp brown rice vinegar

• 1/4 C water

• Sea salt

• Freshly cracked black pepper

Instructions

Heat 1 tbsp sesame oil in a small saucepan over medium heat. Add the garlic and scallions and gently saute for a minute. Reduce the heat and whisk in the honey, miso, and vinegar. Turn the heat back up to medium and cook for 1-2 minutes. Remove from the heat and pour into a mixing bowl.

Whisk in the remaining sesame oil and water. Taste and season with sea salt and black pepper. Place the cabbage, radicchio, snap peas, radish, cilantro, peanuts, scallions, and sesame seeds into a large mixing bowl. Add shredded chicken breast. Toss with some of the vinaigrette to coat. Taste. Add more vinaigrette or salt as needed.