Asian Chicken Salad

Method

1. Shake the rice vinegar, soy sauce, toasted sesame oil, vegetable oil, honey, fresh ginger, garlic, and chili garlic sauce together in a jar until the honey dissolves and the dressing emulsifies.
2. Toss the shredded napa cabbage, red cabbage, carrots, red bell pepper, green onions, and fresh cilantro together in a very large bowl.
3. Add the cooked chicken and pour over about two-thirds of the dressing, tossing with your hands so every shred is coated.
4. Let the salad sit 10 minutes, then taste and add the rest of the dressing if the cabbage has drunk up what is there.
5. Scatter the toasted sliced almonds, crispy chow mein noodles, and sesame seeds over the top only as you serve it, since they soften within minutes of touching the dressing.