3large clovesfresh garlic(pressed or finely minced)
2Tablespoonsgrated, fresh ginger
1Tablespoonfish sauce(I used Red Boat)
2Tablespoonstoasted sesame oil
Combine oil, orange juice, vinegar, garlic, ginger, coconut aminos, fish sauce, and sesame oil in a 1 pint glass jar.
Secure the lid to the jar and shake to thoroughly combine ingredients. Set aside.
In a very large bowl, combine all of the cabbages, carrots, cilantro, and green onions.
Add the chicken, toasted sesame seeds, and toasted almonds to the bowl. Toss to combine.
Drizzle salad with Asian Orange-Ginger Dressing and toss to coat. Serve immediately.
Store leftover Dressing in the refrigerator for up to one week.
I cheated and used packaged, shredded carrots.
To cook my chicken: I pounded the chicken breasts between two sheets of plastic wrap until they were an even thickness. Next, sprinkle both sides with Chinese Five-Spice and cook in a skillet with olive oil until cooked through.
Rotisserie chicken works really well in this salad as well if you are looking for an even faster meal.
If you know that you will have leftovers, serve the dressing on the side and store the leftover salad in a large plastic container or zipper top bag.