Chicken Salad — 1

For the dressing:

¼ cup vegetable oil

2 tablespoons rice wine vinegar

1 tablespoon soy sauce

2 teaspoons grated gingerroot

Pinch of sugar

½; teaspoon (or to taste) salt

For the salad:

2 cups chopped cooked chicken

4 ounces snow peas, trimmed

3 green onions, trimmed and sliced

1 cup bean sprouts

1 medium head of Chinese cabbage, shredded

1 tablespoon toasted sesame seeds

1. Place the salad dressing ingredients in a small bowl and whisk vigorously to combine.
2. In a medium-sized bowl, combine the chicken, snow peas, green onions, and bean sprouts. Add the dressing and toss to coat.
3. To serve, arrange the cabbage on a serving platter. Mound the chicken salad over the cabbage. Garnish with the sesame seeds.