This is a really easy salad that can be made up ahead of time for work lunches or sides at dinner. Just leave out the chicken if you are vegetarian. You can add some Tofu or TVP (Textured Vegetable Protein)
- 8 oz cooked Chicken Breast, shreded or cubed
- 1 large head Napa Cabbage, thinly sliced
- 2 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Rice Vinegar
- 2 teaspoons Tamari Sauce
- 3 cloves Garlic, peeled and pressed
- 2 tablespoons Sesame Seeds
Toss chicken and cabbage together in a large bowl. In a small bowl blend remaining ingredients until well mixed. Pour over chicken cabbage mix and toss well. Chill in fridge for at least 1 hour before serving.
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