For the dressing
For the salad
MAKE THE DRESSING: In a medium bowl, whisk the lemon juice with the soy sauce, honey, rice vinegar, tahini, ginger, and 1/2 teaspoon chili-garlic sauce. Gradually add the oil, whisking constantly. Taste the dressing and add another 1/2 teaspoon chili-garlic sauce if you’d like it spicier.
ASSEMBLE THE SALAD: In a large bowl, toss the cabbage with the chicken, carrots, peas, and 1 cup cilantro leaves. Within 15 minutes of serving, drizzle the salad with three-fourths of the dressing, add the cashews, and toss. Add the remaining dressing, if desired, then garnish with additional cilantro, and serve with more chili-garlic sauce on the side.
POTLUCK PREP: While the salad stays crunchy, it does tend to release a lot of water. For that reason, it’s best to dress it within a few minutes of serving it. If you’re traveling with the salad, put the dressing in a jar (which makes it easy to shake if it separates) and keep the cashews in a separate container. Then just bring it all together soon before serving.
Salt-and-Pepper Candied Cashews
Line a large baking sheet with parchment paper. In a small saucepan, combine the sugar and water and boil over medium-high heat until a deep amber caramel forms, about 6 minutes. Stir in the salt and pepper, followed by the cashews. Quickly spread the cashews onto the prepared baking sheet in a single layer. Let stand until cool, and then break up into pieces and serve.
POTLUCK PREP. The nuts can be kept in an airtight container for up to 2 days. Spread them on a baking sheet and dry them briefly in a 300°F oven if they become sticky.
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Reprinted from Modern Potluck. Copyright © 2016 by Kristin Donnelly. Photographs copyright © 2016 by Yossy Arefi. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.