INSIDE-OUT CHINESE EGG ROLL SALAD

Inside-Out Chinese Egg Roll Salad image

Number Of Ingredients 12

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Steps:

Cut the cabbage into quarters and remove the core. With a sharp knife or mandoline, thinly slice the cabbage. You'll have around 10 cups. Place the cabbage and green onions in a large serving bowl. Set aside.
To make the hot bacon vinaigrette: In large nonstick skillet, warm oil over medium heat; add bacon and star anise. Cook until the bacon renders its fat and crisps, about 5 to 7 minutes, stirring occasionally. Transfer bacon with a slotted spoon to drain on paper towels. Pour off all but 3 tablespoons bacon fat. Add garlic and ginger to the skillet, and cook over medium heat for 1 to 2 minutes, stirring frequently (turn down heat if they start to color). Add chile sauce, soy sauce, and rice vinegar and bring to a simmer, stirring well to incorporate. Remove skillet from heat
Immediately pour 3/4 of the hot dressing over the cabbage, tossing well to combine. Add more dressing as desired (I always use the full amount). Toss in the bacon, cilantro, and sesame oil. Taste for seasoning and balance-adding kosher salt and rice vinegar as needed.