Chinese Mustard Vinaigrette
- ¼ cup rice vinegar
- 2 tablespoons honey
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons dry Chinese or English mustard (such as Colman’s)
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons peanut oil
- 4 cups shredded cooked skinless breast chicken meat (from a leftover or store-bought roast or rotisserie chicken or other recipe)
- 4 cups shredded Napa cabbage
- 2 cups shredded iceberg or romaine lettuce
- 1 cup julienned snow peas
- 1 cup shredded carrot
- ¼ cup thinly sliced pickled sushi ginger, drained and cut into thin julienne strips
- 1 tablespoon black or white sesame seeds
- 1 scallion, trimmed and cut diagonally into thin slices
- Prepare the Chinese Mustard Vinaigrette:
- In a blender or a food processor fitted with the stainless-steel blade, combine the rice vinegar, honey, soy sauce, sesame oil, dry mustard, and a little salt and pepper. Blend or process until smooth.
- With the machine running, drizzle in the peanut oil to form a thick, smooth dressing. Taste the vinaigrette and adjust the seasonings, if necessary. Transfer the vinaigrette to a bowl and set aside.
- Prepare the Chicken Salad: In a large bowl, combine the chicken, cabbage, lettuce, snow peas, carrot, and ginger.
- Toss with enough of the vinaigrette to coat all the ingredients well.
- Assemble the dish: If using white sesame seeds, in a dry pan, toast them over low heat, stirring continuously, until golden, about 1 minute.
- Mound the salad mixture on chilled serving plates. Garnish with sesame seeds and scallions and serve immediately.