In a small jar or bowl, combine the soy sauce, rice vinegar, toasted sesame oil, grapeseed oil, sugar, and honey. Add the freshly minced ginger and finely grated garlic clove, then season with black pepper. Stir well to combine, then let the dressing sit for 10 minutes to allow the flavors to meld and develop. This resting time helps the aromatics infuse throughout the dressing, creating a more cohesive and flavorful base.

While the dressing is resting, cook the spaghetti or noodles according to package directions until just tender, then drain and set aside. I like to toast mine in a dry skillet over medium heat for 2-3 minutes after draining to add a subtle crunch and deeper flavor—this step is optional but really elevates the texture of the finished salad.

In a large bowl, combine the shredded green cabbage, shredded red cabbage, julienned carrots, shredded cooked chicken, and sliced shallots. Season the chicken lightly with salt to enhance its flavor. Add half of the cooked noodles from Step 2 to the bowl and toss everything together gently to distribute the ingredients evenly throughout the salad.

Pour the prepared dressing from Step 1 over the salad base and toss everything together thoroughly, making sure every component is coated evenly with the dressing. The fresh vegetables will begin to soften slightly from the acidity of the vinegar, which I find creates a better texture than if you dress it too far in advance.

Divide the dressed salad evenly among serving bowls. Top each bowl with the remaining cooked noodles from Step 2 and garnish with toasted sesame seeds. Serve immediately while the noodles are still crispy and provide a nice textural contrast to the dressed vegetables.