An incredibly light, but filling cabbage-based salad filled with fresh veggies.
1 14-16 oz bag coleslaw mix
1 rib celery, sliced
1/2 cucumber, sliced
1 small handful sugar snap peas (about 20 baby ones)
1/2 red bell pepper, sliced
1/4 of a small red onion, thinly sliced
1 tablespoon toasted sesame seeds
1/3 cup slivered or sliced toasted almonds
Optional: 1 1/2 C cooked, shredded or diced chicken
2 T canola oil
2 T cider vinegar
1/4 C seasoned rice wine vinegar
2 T sugar (or equivalent of sugar substitute)
1 t kosher salt
2 t soy sauce
1/4 t garlic powder, or one small garlic clove, minced
1/4 t black pepper
1/2 t sesame oil
Begin by making dressing. Combine all ingredients in a sealed jar and shake Store in the fridge until ready to use.
Place all salad ingredients in a bowl
For best results, pour on the dressing and toss to coat 20 minutes before serving. When you pour the dressing on you might think it’s not quite enough, but just wait. 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.
Right before serving mix in toasted almonds and sesame seeds.