Serves 4
1¼ lbs fake chicken
1 teaspoon olive oil
1/8 teaspoon salt
1½ cups thinly sliced green cabbage
1 medium red bell pepper, seeded and thinly sliced
1 medium carrot, scrubbed well, and then cut into ribbons with a vegetable peeler
¼ cup packed cilantro leaves
16 large Bibb or Boston lettuce leaves, for serving
For the dressing
3 tablespoons walnut oil or olive oil
3 tablespoons unseasoned rice vinegar
2 teaspoons low-sodium soy sauce
2 teaspoons honey
1½ teaspoons toasted sesame oil
1 teaspoon finely grated peeled fresh ginger root
1 small clove garlic, minced
¼ teaspoon salt
Pinch crushed red pepper flakes
he undressed salad components can be refrigerated a day in advance. The dressing may be refrigerated up to 3 days in advance. Once dressed, the salad should be consumed within several hours for best quality.
When you're ready to assemble the salad, combine the chicken, cabbage, bell pepper, carrot and cilantro in a mixing bowl.
Whisk together the walnut or olive oil, vinegar, soy sauce, honey, toasted sesame oil, ginger, garlic, salt and crushed red pepper flakes in a medium bowl to form an emulsified dressing. Pour over the salad and toss to coat evenly.
Serve in or alongside lettuce leaves, to be eaten taco-style.