2-1/2 cups chopped romaine lettuce (bite-sized pieces, about 1 small head)
1/2 medium head red cabbage, finely shredded or thinly sliced
2 cups pulled chicken
1/4 cup chopped fresh cilantro leaves !!
1 apple, cored and coarsely grated
1 carrot, coarsely grated
1 seedless mandarin or tangerine, peeled and pulled into segments
(how about some onion?)
1/2 cup sliced almonds
1 tbsp sesame oil
1/4 tsp salt
1 tsp shichimi, or to taste
Ginger-sesame dressing
1-1/2 tbsp seasame seeds
1-1/2 tsp finely grated fresh ginger
3 tbsp fresh lime juice
3 tbsp sesame oil
3 tbsp olive oil
2 tbsp rice vinegar
1 tbsp tamari
salt (optional)
In a large bowl, combine lettuce, cabbage, fried tofu, cilantro, apple, carrot, and mandarin and toss together. Add dressing to salad and toss until everything is fully coated. Portion salad into two bowls and set aside.
Place a skillet over medium heat and add almonds to dry-toast, stirring occasionally. Once almonds begin to become fragrant and are browning a bit (this will take 3 to 4 minutes), add sesame oil and salt to skillet and stir constantly. If oil or almonds begin to smell bitter or are turning black, reduce heat. Once you have partial browning (at about 1 to 2 minutes), sprinkle in shichimi and continue stirring for 30 more seconds.
Immediately coat top of salad with hot almond mixture - it might sizzle as it lands - and serve right away. Makes to main-dish salads.