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Cindy's Chinese Chicken Salad

Ingredients

  • 3 cups thinly sliced Napa or green cabbage*
  • 1 cup thinly sliced red cabbage*
  • 1 cup shredded carrots
  • 1 cup sugar snap peas thinly sliced (can substitute snow peas)
  • 3 green onions white and green parts, thinly sliced
  • 2 ½ cups cooked shredded chicken (12 ounces cooked)
  • 1/2 c sliced water chestnuts
  • 1/2 cup fresh cilantro leaves stems removed, leaves roughly chopped
  • ⅓ cup slivered or sliced almonds toasted
  • 1/2 c chopped or thinly sliced celery
  • 1/2 c red pepper
  • ¼ cup unseasoned rice vinegar
  • 3 tablespoons toasted sesame oil
  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons avocado oil or extra-virgin olive oil
  • ½ teaspoon freshly grated ginger or powdered if you can't find
  • 1 clove garlic

Instructions

  • In a large bowl, combine cabbage, carrots, sugar snap peas, celery, peppers, water chestnuts, green onions, and cooked chicken. Toss well to combine.
  • In a small bowl or jar combine all of the dressing ingredients. Whisk or shake well to combine. Pour over salad just before serving.
  • Gently stir, cilantro, and toasted almonds. Sprinkle with sesame seeds, if desired.