Why This Recipe Works

A jumble of different vegetables with varying flavors and textures give this crisp, refreshing salad extra pizzazz. A dressing made with hoisin, soy sauce, and plenty of rice vinegar heightens the vegetables’ flavors. A sprinkling of chow mein noodles brings more satisfying crunch.

Before You Begin

Canisters of fried chow mein noodles can be found in most supermarkets.

Instructions

Toss 4 cups shredded rotisserie chicken; 1 peeled and shredded carrot; 4 cups thinly sliced napa cabbage; ½ large red bell pepper, sliced thin; 1 cup bean sprouts; 2 thinly sliced scallions; and ¼ cup cilantro leaves in large serving bowl. Whisk ½ cup unseasoned rice vinegar, 1 tablespoon vegetable oil, 3 tablespoons hoisin, 2 tablespoons soy sauce, and 1½ tablespoons grated ginger together in small bowl and pour over salad, tossing to coat. Sprinkle with 1 cup fried chow mein noodles and serve.