Cabbage and Chicken Salad with Gochujang and Sesame

Ingredients

3 tablespoons gochujang

2 tablespoons grapeseed or other neutral oil

1 tablespoon white sugar

1 tablespoon finely grated fresh ginger

2 teaspoons toasted sesame oil, plus more to serve

¼ cup unseasoned rice vinegar OR cider vinegar

Kosher salt and ground black pepper

1 pound green cabbage, cored and thinly sliced (about 4 cups)

3 cups shredded cooked chicken

1 bunch scallions, thinly sliced on the diagonal OR 1 large grated carrot OR both

Optional garnish: Toasted sesame seeds OR toasted walnuts (or pine nuts)

Directions

In a large bowl, whisk together the gochujang, neutral oil, sugar, ginger, sesame oil, vinegar, ¼ teaspoon salt and ½ teaspoon pepper. Add the cabbage, chicken and half of the scallions; toss. Taste and season with salt and pepper.

Transfer to a serving dish, drizzle with additional sesame oil and sprinkle with the remaining scallions.

Notes

Gochujang, ginger, scallions and sesame—core ingredients in the Korean kitchen—inject loads of flavor to a simple cabbage and shredded chicken salad. Gochujang, one of our pantry go-tos, is a fermented chili paste that packs spiciness, subtle sweetness, lots of umami and rich color in a single spoonful. Look for it in the international aisle of the supermarket or in Asian grocery stores. For convenience, use the meat from a rotisserie chicken; an average-size bird yields about 3 cups, the amount needed for this recipe.