This recipe was inspired by California Pizza Kitchen’s Chinese Chicken Salad. I made it gluten-free and eliminated the chicken, but if you eat chicken, you can add a barbecued chicken on top and make it a main dish. When you chop an entire napa cabbage, it may seem like a lot, but once you add the dressing, it wilts down. I used both black and white sesame seeds, but if you have only one kind, you can just double the amount. For more healthy gluten-free, low-GI, pesco-vegetarian recipes, please visit my blog: www.innerharmonynutrition.com.