It'll Be Fine: A Food Show... Bob's Chicken & Cabbage Salad w/ Dair Shendale ( Ep. 409)

Chop the red cabbage and bok choy.

Shred the pre-cooked barbecue chicken.

Make the dressing by combining garlic, vegetable oil, sesame oil, lemon juice, soy sauce, yellow mustard, rice wine vinegar, sugar, and black pepper in a bowl.

Whisk the dressing until well combined.

Toast the almonds in a toaster oven until golden brown.

Drain the water chestnuts and add them to a mixing bowl.

Add the shredded chicken to the bowl with the water chestnuts.

Add some toasted almonds to the chicken and water chestnuts mixture.

Pour the dressing over the salad mixture and toss well to combine.

Serve the salad with remaining toasted almonds on top.

Equipment Needed

Spice Level:

Dietary

Allergens