Asian Cabbage Salad With Chicken
If you like Asian flavors then I think you will really enjoy this salad!
Notes from our test kitchen purchasing a ready-cooked deli chicken makes this easy to put together, feel free to change the veggies, coarsley shredded carrots are a nice addition to add into the salad mix, make certain to hand-squeeze out any excess moisture before adding, cooked small shrimp also will work well in this salad
Servings 8-10
Ingredients:
SALAD:
1 (16-ounce) 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
freshly ground black pepper
salt (optional)
1/2 to 3/4 cup chopped cashews
DRESSING:
1/4 cup low sodium soy sauce
2 tablespoons white vinegar
2 tablespoons smooth peanut butter
1 tablespoon sugar
2 garlic cloves, minced
1 teaspoon grated fresh ginger
1/2 cup vegetable oil
1 tablespoon sesame oil
Instructions:
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.
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.
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