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Crunchy Asian Salad with Sesame Ginger Dressing Ingredients Sesame Ginger Dressing 2/3 cup olive oil (or other oil will work) 1/2 cup rice vinegar 2 tablespoons sesame oil 2 tablespoons soy sauce juice of 2 limes (about 1/4 cup) 1/3 cup sugar 1 teaspoon fresh grated ginger (I like to use a microplane or very fine grater so the ginger is very finely spread throughout the dressing) 1 teaspoon minced garlic 2 tablespoons sesame seeds Crunchy Asian Salad 4 cups shredded chicken (or other protein) (I used a rotisserie chicken) 1/2 head green cabbage, shredded or sliced thin 1/2 head red cabbage, shredded or sliced thin 1 red bell pepper, diced 1 yellow bell pepper, diced 2 cups shredded carrots (I used store-bought but if you can't find store bought you can dice them or slice very thin) 5 green onions, diced 1 cup cilantro, chopped (about 1/2 bunch) 1 cup wonton strips 2 cups cashews, chopped Instructions Sesame Ginger Dressing Combine all ingredients, except sesame seeds, in a large bowl and whisk together well for 1-2 minutes

How to Store and Reheat Once cooled, you can store leftovers in an airtight container in the fridge for up to 3 days

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