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The following ingredients are specifically what you need for THIS Spicy Korean Chicken Salad, though the recipe is endlessly flexible and the ingredients can be substituted to suit your preferences and what's locally and seasonally available to you: Cooked chicken, 2 breasts, shredded Purple cabbage, small head very finely shredded (about 4 cups) Carrots, 1 large peeled and finely shredded Apple, 1 medium, cored and julienned 4 Persian cucumbers, halved lengthwise and thinly sliced on the bias (diagonal) Green onions, 2 stalks thinly sliced on a bias (diagonal) Spicy Salad Dressing Optional toppings: fried wonton strips, fried rice vermicelli noodles, or cooked pasta Ingredients for Korean Spicy Salad Dressing garlic, 1 clove green stem removed and very finely minced apple cider vinegar, 2 tablespoons soy sauce or tamari, 2 tablespoons roasted sesame seeds, 2 tablespoons, plus more to garnish on top gochugaru, 1 tablespoon sesame oil, 1 tablespoon maple syrup, 2 teaspoons HIGHLY recommend that you double the dressing, use the cup or so you need for this Spicy Chicken Salad recipe, and keep the rest as an all purpose "Spicy Sauce" for a whole host of other delicious salads and dishes, including but not limited to Bibimbap, silken tofu, and Sesame Broccoli
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If you want to make it ahead, I recommend storing the coleslaw mix and dressing separately in the refrigerator
