Ginger-Soy Chicken Salad

1.In a small jar or bowl, whisk together the soy sauce, rice vinegar, honey, grated ginger, minced garlic, and sesame oil until well combined.

2.Slowly drizzle in the neutral oil while whisking constantly to emulsify the dressing, then season with black pepper and set aside.

3.In a large mixing bowl, combine the shredded napa cabbage, red cabbage, julienned carrots, and sliced bell peppers.

4.Add the shredded chicken and half of the green onions and cilantro to the vegetable mixture.

5.Drizzle the ginger-soy vinaigrette over the salad and toss thoroughly to ensure all ingredients are evenly coated.

6.Transfer the salad to a serving platter or individual bowls.

7.Garnish with the remaining green onions, cilantro, toasted almonds, and crispy wonton strips just before serving to maintain crunch.