Sesame Chicken Salad

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 109.

	this recipe	typical
fat	0%	6%
acid	3%	1%
sweetener	2%	0%
salt	0%	0%
aromatics	11%	4%

Where it stands out

• #1 of 109 for saltiness

Adapts cleanly: dairy-free, egg-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

397 g	1 (14-ounce) bag coleslaw (or 7 cups shredded cabbage)
280 g	2 cups diced or shredded cooked chicken
100 g	1 cup loosely-packed chopped cilantro
107 g	2/3 cup sliced green onions
80 g	2/3 cup sliced or slivered almonds
64 g	1/2 cup shredded carrots
200 g	1 avocado (peeled, pitted and diced)
	toasted sesame seeds (for sprinkling.)
27 g	2 tablespoons avocado oil (or olive oil)
30 g	2 tablespoons rice vinegar
16 g	1 tablespoon low-sodium soy sauce (or tamari)
21 g	1 tablespoon maple syrup or honey
4 g	1 teaspoon toasted sesame oil
1 g	1/2 teaspoon ground ginger
3 g	1 small garlic clove (pressed or minced (or 1/4 teaspoon garlic powder))
2 g	1 few twists of freshly-cracked black pepper

Method: 3 steps, published by www.gimmesomeoven.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I love this salad! I'm not sure whether coleslaw mix is a thing here in Scotland since I couldn't find it; I used romaine lettuce and a bit of purple cabbage instead. I also used tuna instead of chicken and apple cider vinegar since I had no rice vinegar. So g” — a cook, 5.0★

“Triple the dressing. It needs more and you will want some for another time. I also added romaine to make it stretch for a crowd. I also cut up Napa. I do not like to use bags of coleslaw mix because it stinks, and therefore, will also have an old taste. T” — a cook, 5.0★