Asian Cabbage Salad

1 (14 oz.) bag coleslaw mix

1 rib celery, sliced

½ cucumber, sliced

1 small handful sugar snap peas (about 20 baby ones)

½ red bell pepper, sliced

¼ of a small red onion, thinly sliced

1 Tbsp. toasted sesame seeds*

1/3 cup slivered or sliced almonds, toasted*

Optional: 1 ½ cup cooked, shredded or diced chicken

Dressing:

2 Tbsp. canola oil

2 Tbsp. cider vinegar

¼ cup seasoned rice wine vinegar

2 Tbsp sugar

1 tsp. kosher salt

2 tsp. soy sauce

¼ tsp. garlic powder

¼ tsp. black pepper

* To toast almonds or sesame seeds, place them (not together, do one thing at a time!) in a dry skillet over medium heat. Turn constantly until golden brown. Let cool before using.

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

You need to pour on the dressing and toss to coat. Place salad in the fridge to sit for 30-60 minutes. 

Right before serving mix in toasted almonds and sesame seeds.

Find the recipe here.