Poolside Salad

 

DRESSING

• 1 tablespoon minced fresh ginger
• 1 medium garlic clove, minced
• 2 tablespoons well-stirred tahini
• 2 tablespoons white miso
• 1 tablespoon honey
• 1/4 cup rice vinegar
• 2 tablespoons toasted sesame oil
• 2 tablespoons olive or a neutral oil
• Salt and Sriracha to taste

SLAW

• 4 cups thinly sliced mixed carrots, cucumber, celery, bell peppers, sugar snaps, and/or snow peas
• 2 cups thinly sliced red, green, savoy, or napa cabbage (I used a bag salad from Costco, the one with Brussels sprouts slices then add purple cabbage with other veggies listed above)
• 1 cup chopped salted peanuts
• 1 cup thinly sliced scallion (white and green parts)
• Handful chopped fresh cilantro, if you wish
• About 1 cup Miso-Sesame Dressing (above)
• 1 pound grilled chicken thighs, thinly sliced (marinated in soy sauce, ginger, garlic, rice vinegar, sesame oil, and brown sugar or honey - don’t have to use all of these)

Make the dressing: Combine all dressing ingredients in a blender and run until smooth, scraping down sides once. You can also hand-whisk the ingredients in a bowl, but be vigorous so the chunky ingredients smooth out. Taste and adjust ingredients to your preference.