Ingredients
3 tbsp rice vinegar
1 1/2 tbsp tamari soy sauce (or regular if not gluten-free)
1 tbsp sesame oil
1 tbsp rapeseed (canola oil)
1/2-1 tsp honey to your taste
1/2 tsp ginger paste
Pinch of chilli flakes
400 g (2 cups) cooked cubed chicken
150 g (2 cups) shredded lettuce
200 g (2 cups) shredded red cabbage
150 g (approx. 1 1/2 cups) cooked gluten-free rice noodles
1 large carrot (peeled and grated, extra liquid squeezed out)
1/2 red pepper (deseeded and chopped)
4 spring onions (scallions sliced)
1 handful of fresh coriander (cilantro chopped)
1 tbsp toasted sesame seeds
Instructions
To make the salad dressing, mix all the ingredients together in a bowl and set aside.
Assemble the salad by adding all the salad ingredients in a bowl, pour on the salad dressing and toss well and serve immediately.