The crunchy topping is fabulous! I cut the Napa cabbage into shreds, add grated carrots, snow peas cut on the diagonal and julienned red pepper for color. Prep and store these ingredients separately the day before serving. Right before serving, I gently mix the cabbage/vegetable mixture and put on individual plates. I also add chicken tenders ( marinated for 15 minutes in 2 Tbsp. Hoisin sauce and 1 Tbsp sesame oil, dipped in mixture of Panko and sesame seeds, and sauteed in oil) to the top of each salad. Then add the crunchy almond/noodle topping. We used Ken's Lite Asian Sesame with ginger and soy dressing. With the chicken it is a delicious and complete meal.
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The crunchy topping is fabulous! I cut the Napa cabbage into shreds, add grated carrots, snow...