Chinese Chicken Salad with Nut Dressing from votes Ingredients Dressing 3 tablespoons Chinkiang vinegar (*Footnote 1) 2 tablespoons light soy sauce (*Footnote 2) 2 tablespoon unsalted natural peanut butter 1 tablespoon honey (or agave syrup) 1 tablespoon sesame oil 2 teaspoons ginger , minced 2 cloves garlic , minced (yield about 2 teaspoons) 1 tablespoon homemade chili oil (Optional) Salad 1 small head romaine lettuce , chopped (yield about 4 cups) 1/4 head red cabbage , shredded (yield about 2 cups) 2 big carrots , sliced to thin strips (yield about 2 cups) 2 cups chicken , shredded (rotisserie chicken or leftover chicken) 1 cup cherry tomatoes , halved 3 green onion , sliced 1 cup crunchy chow mein noodles chopped cilantro for garnish (Optional) Instructions Combine all the ingredients for the dressing in a mason jar
"Since hibachi is a traditional charcoal heater for the room," she told me, "I cannot think that Japan would yield information on this topic." Once I sent her a description of the sauce, which I called shrimp sauce and she called "basically pink mayo," she told me that there is no evidence of its use in Japanese cuisine
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