We enjoy a casual restaurant in San Francisco's Embardero Center called Fuzio. Almost every time we go, April orders their Chinese Chicken Salad. What makes this salad special is the dressing. I have been experimenting with the formulation and have come up with a hoisin vinaigrette that makes my taste buds dance.
Chinese Chicken Salad with Hoisin Vinaigrette
For the salad
shredded Napa or Savoy cabbage (about half a head)
1 shredded carrot
pickled ginger ( a tablespoon or so - go easy this has some kick)
For the garnish
grilled chicken breast
chopped lightly salted peanuts
2 Tablespoons Hoisin Sauce ( I prefer Lee Cum Kee brand)
3 Tablespoons seasoned rice wine vinegar
2 teaspoons light soy sauce
2 teaspoons freshly fine grated ginger ( I use a Microplane)
1Tablespoon vegetable oil
I put the dressing ingredients in a saved jar and shake to combine.
Combine salad ingredients with dressing to coat (reserve some to drizzle on chicken.)
Garnish with chicken, cilantro leaves and chopped peanuts.
Drizzle reserved dressing on chicken.