6 Servings 40 min Cook
1 Tsp Crushed Red Pepper Flakes
4 Cup, chopped or diced Chicken Breast
2 1/4 Grams Cabbage
1 Tbsp Ginger Root
2 Tbsp Vegetable Oil
2 Cup, whole Peas
1 Tbsp Sesame Oil
3 Medium (4-1/8" long) Scallions
2 Tbsp Rice Wine Vinegar
1/4 Cup Soy Sauce
1 Medium Cucumber
2 Cup Fresh Cilantro
1 Tbsp Dijon Mustard
Grate & peel ginger.
Cut cabbage into 1-inch pieces.
Cut peas diagonally into 1-inch pieces.
Seed & cut cucumber quartered lengthwise and into 1/2-inch pieces.
Chop scallions finely.
Chop cilantro.
Whisk together all vinaigrette ingredients.
Toss salad ingredients with vinaigrette in a large bowl until combined well.
