Ingredients:

  • 4 cups Napa cabbage, finely shredded
  • 2 cups Red cabbage, thinly sliced
  • 1 large carrot, julienned
  • 3 scallions, bias-cut
  • 0.5 cup fresh cilantro, roughly chopped
  • 1 cup mandarin orange segments
  • 1 lb boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 3 tbsp unseasoned rice vinegar
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp creamy peanut butter
  • 1 tbsp honey
  • 1 tsp fresh ginger, grated
  • 1 clove garlic, minced
  • 0.5 cup dry ramen noodles, crushed
  • 1 tbsp toasted sesame seeds
  • salt and white pepper to taste

Instructions:

  1. Pat the 1 lb chicken breasts dry with paper towels.
  2. Season meat. Rub the chicken with salt and white pepper.
  3. Heat 1 tbsp olive oil in a skillet over medium high heat. Add chicken and cook 5-6 minutes per side until golden and firm.
  4. Move the chicken to a board and let it sit for 5 minutes.
  5. While the chicken rests, toss 4 cups Napa cabbage, 2 cups red cabbage, and 1 large carrot in your large bowl.
  6. In a small jar, combine 3 tbsp rice vinegar, 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp peanut butter, 1 tbsp honey, 1 tsp ginger, and 1 minced garlic clove.
  7. Shake the jar vigorously until the dressing looks velvety and uniform.
  8. Cut the rested chicken into thin strips or bite-sized cubes.
  9. Add the chicken, 3 scallions, 0.5 cup cilantro, and 1 cup mandarin oranges to the cabbage.
  10. Pour the dressing over, add 0.5 cup crushed ramen and 1 tbsp sesame seeds, and toss until every ribbon of cabbage is glistening.