Ingredients
1 (16-oz.) bag coleslaw mix
1 lb. cooked chicken, shredded
2 c. broccoli florets, blanched
1 c. sugar snap peas
1 red bell pepper, thinly sliced
1 c. scallions, sliced
1/2 c. chopped cashews (optional)
DRESSING
1/4 c. KIKKOMAN Gluten-free Soy Sauce
2 Tbs. white vinegar
2 Tbs. smooth peanut butter
1 Tbs. granulated sugar
2 cloves garlic, minced
1 tsp. freshly grated ginger
1/2 c. canola oil
1 Tbs. sesame oil
Directions
In a large bowl, toss together the coleslaw mix, chicken, broccoli, snap peas, red pepper, and scallions. In a medium bowl, stir together the gluten free soy sauce, vinegar, peanut butter, sugar, minced garlic, and grated ginger until well combined. Slowly whisk in the canola oil and sesame oil. Season the mixture with salt and pepper to taste. Toss the salad with the dressing. Top with cashews, if desired. (Serves: 6)
*Short on time? Substitute Girard's® Chinese Chicken Salad Dressing instead of making dressing.
|