Ingredients:

1/4 cup reduced-sodium soy sauce

3 tablespoons rice-wine vinegar

1 1/2 tablespoons brown sugar

1 1/2 teaspoons sesame oil

1 1/2 teaspoons chile-garlic sauce

3 tablespoons canola oil

1 tablespoon minced fresh ginger

2 cloves garlic, minced

1 tablespoon tahini paste

3/4 cup reduced-sodium chicken broth

2 tablespoons sesame seeds

8 cups shredded napa cabbage

1 1/2 cups grated carrots, (2-3 medium)

5 radishes, sliced (about 1 cup)

1/2 cup chopped scallions

3 1/2 cups shredded skinless cooked chicken

Directions:

1. To prepare dressing: Combine soy sauce, vinegar, brown sugar, sesame oil and chile-garlic sauce in a glass measuring cup; stir to blend. Heat canola oil in a small saucepan over medium-high heat. Add ginger and garlic; cook, stirring, until fragrant, 1 to 2 minutes. Add the soy sauce mixture to the pan; bring to a simmer. Whisk in tahini and broth (or poaching liquid); cook until reduced slightly, 3 to 4 minutes. Let cool.

2. To prepare salad: Heat a small dry skillet over medium-low heat. Add sesame seeds and cook, stirring, until lightly browned and fragrant, 1 to 2 minutes. Transfer to a small plate to cool. Combine cabbage, carrots, radishes, scallions and chicken in a large shallow bowl. Stir dressing to recombine and drizzle over the salad; toss to coat. Sprinkle the sesame seeds on top.

Bon Appetit!