Marco Polo Salad from Spris
serves one

Ingredients

Dressing:
1 large egg
1/2 c rice wine
1-1/2 Tbsp extra-strong Dijon mustard
5 Tbsp molasses
5 Tbsp wildflower honey
1-1/2 Tbsp soy sauce
1-1/2 Tbsp Sriracha sauce
2-1/2 c vegetable oil
3 Tbsp toasted sesame seeds

Salad:
1/2 head medium-sized Napa cabbage, roughly chopped
1 small cucumber, diced
1 medium carrot, grated
1 small daikon root, grated
1 chicken breast, marinated for at least one hour in Lee Kum Kee Char Siu Sauce (Chinese barbecue sauce)
ƒblack and white sesame seeds (for garnish)

Method

For the dressing: Whisk all ingredients together. Chill until ready to use.

For the salad: Toss the chopped Napa cabbage, cucumber, carrot, and daikon root together in a bowl. Set aside.

Heat grill to medium-high heat. Cook the marinated chicken and cut into small pieces.

Plate the salad and top with grilled chicken, then sprinkle sesame seeds over the top for garnish. Serve the dressing on the side.