Chinese chicken salad from Food52 by Sara Jenkins

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Notes about this recipe

  • rionafaith on February 23, 2017

    Decent starting point salad, open to variations. I used half a small head of napa cabbage, a tiny wedge of green cabbage I had hanging out in my fridge, 1 carrot (grated), bean sprouts, cucumber, scallions, and cilantro. The dressing leaves a little something to be desired -- could do with some sweetness and/or heat to make it a little more interesting. I'm storing the cut veggies and dressing separately in the fridge in hope that it will keep well for several days.

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