Chinese Chicken Salad

Toast the almonds. Heat a small skillet over medium heat. Add the sliced almonds and toast, stirring often, until golden and fragrant, 3 to 5 minutes. Immediately transfer to a plate to cool.

Make the dressing. In a small bowl or jar, whisk or shake together the neutral oil, sesame oil, rice vinegar, soy sauce, honey, ginger, garlic, Dijon (if using), sriracha (if using), salt, and pepper. Taste and adjust. More vinegar for tang, more honey for sweetness, more soy for salt.

Build the salad base. In a large bowl, combine the green cabbage, napa cabbage, purple cabbage (if using), carrots, green onions, and cilantro.

Add chicken. Add the cooked chicken and toss gently so it’s evenly distributed.

Fold in the mandarins. Add the mandarin oranges (if using) and gently toss once or twice so they don’t break apart.

Dress it your way. Start with about half the dressing, toss, then add more until it’s glossy and well-coated. You want flavor on every shred of cabbage, not a soup at the bottom. Cabbage holds up better than lettuce, but the more dressing you add, the faster it softens.

Finish with crunch. Sprinkle in the toasted almonds and (optional) sesame seeds right before serving. If you want extra crunch, add crispy wonton strips or crushed ramen noodles at the table. If you want heat, add a spoonful of chili crisp.