2 celery stalks, thinly sliced diagonally about 1 cup
1 red bell pepper seeded and cut into matchstick-sized strips
½ English hothouse cucumber halved, seeded and thinly sliced (about ½ cups)
1 grated carrot
5 green onions chopped
1 cup coarsely chopped cilantro leaves
¾ cup fresh mint leaves torn by hand
⅓ cup roasted peanuts, coarsely chopped
6-8 lime wedges
Ginger Vinaigrette
½ cup rice vinegar
¼ cup fresh lime juice
¼ honey
¼ cup minded peeled fresh ginger
3 tbsp. fish sauce (use Thai Premium, not the cheap stuff – never. please)
2 tbsp. soy sauce
1 tbsp. minced garlic
1 tbsp. minced shallots
2 tbsp. hot chili oil
¼ cup toasted sesame oil
½ cup canola oil
½ teaspoon kosher salt
¼ teaspoon pepper
Instructions
Blend the first 9 Ginger Vinaigrette ingredients in a blender. With the blender running gradually add the sesame oil, the canola oil, blending well. Season the vinaigrette to taste with more salt and pepper.
Cook the pasta in a large pot of boiling water for just 1/12 minutes (do not cook any longer) Drain the pasta in a colander, but do not rinse. Toss the pasta in the colander with the olive oil to coat. Set aside to cool.
Stir the sesame seeds in a heavy small sauté pan over medium heat until they are golden, about 5 minutes. Set aside to cool.
Tip: The pasta can be cooked up to 2 days ahead; store in an airtight container and refrigerate. Store the sesame seed in an airtight container at room temperature for up to 2 weeks.
Toss the cooled pasta, toasted sesame seeds, cabbage, lettuce, chicken, celery, bell peppers, cucumber, green onion, cilantro and mint in a large bowl with enough vinaigrette (about 1½ cups) to coat. Mound the salad on 6-8 plates or in a large serving bowl. Sprinkle with the peanuts and serve with lime wedges.
Recipe by Sugar and Spice at https://kathleenssugarandspice.com/2012/06/13/asian-noodle-chicken-salad/