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Asian Chicken Cabbage Salad Edit Tags: Lunch/SnacksIngredients:- 1 14 oz bag coleslaw mix
- 1 rib celery, sliced
- ½ cucumber, sliced
- 1 small handful sugar snap peas (about 20 baby ones)
- ½ red bell pepper, sliced
- ¼ of a small red onion, thinly sliced
- 1 T toasted sesame seeds*
- â…“ C slivered or sliced almonds, toasted*
- Optional: 1 ½ C cooked, shredded or diced chicken
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- Dressing:
- 2 T canola oil
- 2 T cider vinegar
- ¼ C seasoned rice wine vinegar
- 2 T sugar (or equivalent of sugar substitute)
- 1 t kosher salt
- 2 t soy sauce
- ¼ t garlic powder, or one small garlic clove, minced
- ¼ t black pepper
- ½ t sesame oil
Directions:
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Begin by making dressing.
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Combine all ingredients in a sealed jar and shake shake shake.
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Store in the fridge until ready to use.
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You can definitely do this part a few days ahead of time.
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Place all salad ingredients in a bowl
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You need to pour on the dressing and toss to coat at least 30 minutes before you're ready to serve.
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When you pour the dressing on you might think it's not quite enough, but just wait.
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When it sits and marinates, it combines with the veggies and draws out liquid and there will be more than plenty of dressing after it sits.
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After you've poured on the dressing, place salad in the fridge to sit for 30-60 minutes.
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Right before serving mix in toasted almonds and sesame seeds.
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