Thai Red Cabbage Salad with Chicken and Peanut-Ginger Dressing

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Serves 4

For Peanut-Ginger Dressing:

• ¼ cup honey

• ¼ cup vegetable oil

• ¼ cup rice vinegar

• 1 tablespoon soy sauce

• 1 teaspoon sesame seed oil

• 1 tablespoon peanut butter

• 1 tablespoon fresh ginger, minced

• 1-2 large cloves garlic, minced

• Salt and pepper, to taste

• 1 teaspoon Sriracha sauce

For Salad:

• 2 cups shredded rotisserie chicken (served either warm or cold)

• 4 cups leafy green mix

• 2 cups shredded red cabbage

• 2 cups shredded carrots

• 1 red bell pepper, thinly sliced

• 1 cup mushrooms, thinly sliced

• 1 mango, diced

• 2 green onions, thinly sliced

• ½ cup fresh cilantro, coarsely chopped

• Sesame seeds, for garnish

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1. To make the dressing, get a mixing bowl and add all the dressing ingredients together. Whisk until fully emulsified, especially the peanut butter. Taste and adjust seasoning, if necessary. Set aside.

2. To make the salad, divide up the salad ingredients amongst four bowls, with the lettuce and cabbage as the base, with the carrots, bell peppers, mushrooms, and mango as toppings. Drizzle the dressing over top and garnish with green onions, cilantro, and sesame seeds. Toss well.

3. Enjoy!