Shelly's Recipe

ASIAN CABBAGE SALAD WITH CHICKEN

Category: Salads - Poultry

Salad:
1 (16-oz) bag coleslaw mix
1 pound cooked shredded chicken
2 cups fresh small broccoli florets, blanched and well drained
1 cup sugar snap peas
1 small red bell pepper, seeded and chopped
3 green onions, chopped
Pepper and salt
1/2 to 3/4 cup chopped cashews

Dressing:
1/4 cup low sodium soy sauce
2 tbsp white vinegar
2 tbsp smooth peanut butter
1 tbsp sugar
2 garlic cloves, minced
1 tsp grated fresh ginger
1/2 cup vegetable oil
1 tbsp sesame oil

In a large bowl toss all salad ingredients together.

In a small bowl whisk all dressing ingredient together until well blended; pour over the salad and toss to combine. Season with black pepper and salt if desired. Refrigerate until ready to serve. Serves 6-8

Just before serving toss again then sprinkle the chopped cashews on the top.

NOTE if you are refrigerating the salad for any length of time I suggest to toss a few times during chilling.