Preparation time: 15
Cooking time: 0
Difficulty: Easy - for beginners
1 (16-ounce) bag coleslaw mix
1 pound cooked chicken, shredded
2 cups broccoli florets, blanched
1 cup sugar snap peas
1 red bell pepper, thinly sliced
1 cup sliced scallions
1/2 cup chopped cashews (optional)
1/4 cup soy sauce
2 tablespoons white vinegar (we used rice vinegar)
2 tablespoons smooth peanut butter
1 tablespoon sugar
2 cloves garlic, minced
1 teaspoon freshly grated ginger
1/2 cup canola oil
1 tablespoon sesame oil
In a large bowl, toss together the coleslaw mix, chicken, broccoli, snap peas, red pepper, and scallions.
In a medium bowl, stir the soy sauce, vinegar, peanut butter, sugar, minced garlic, and grated ginger until well blended. Slowly whisk in the canola oil and sesame oil. Season the mixture with salt and pepper to taste.
Toss the salad with the dressing. Offer chopped cashews on the side as a crunchy topping, if you like.