This Asian salad recipe is so good! The soy sauce-based Asian salad dressing has the perfect balance of acidity, umami, and sweetness. This easy Asian salad dressing goes well with any green leafy salads and noodle salads, so do give it a go! This easy Asian slaw with chicken will keep you full and coming back for more. I hope you enjoy this restaurant-worthy salad at home!

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Ingredients 🥕🥗🥦
Napa/Wombok cabbage : 1/4 head, shredded (or you can use green cabbage)
Red cabbage: 1/4 head, finely shredded
Sugar snap peas: 1 handful, chopped (or snow peas or edamame can be used)
Carrot: 1, julienned
Bell pepper/capsicum: 1/2, cut into matchsticks
Roasted almonds: 1 handful, chopped
Cilantro/coriander: to taste, destemmed
Orange segments: to taste (or you can use canned mandarin orange)
Green onions: 2 sprigs, chopped
Shredded chicken breast: about two handfuls
Toasted sesame seeds: to taste, for garnish

Dressing
Soy sauce: 2 to 2.5 tablespoons
Rice vinegar or apple cider vinegar: 1 tablespoon
Lemon juice: from 1/2 a lemon
Minced garlic: 1 teaspoon
Rice syrup (or agave syrup or honey): 1 tablespoon
Stevia or sugar: 1/2 tablespoon
Salt: 1/4 teaspoon
Toasted sesame oil: 1.5 tablespoons

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