Monday, June 8, 2020

Asian Sesame Slaw Salad with Chicken and Cashew Ginger Dressing

Spices in My deoxyribonucleic acid





Ingredients



For the salad




  • vi
    cups
    slaw mix (I used a cabbage, carrot, brussels mix)


  • ane
    cerise bell pepper, thinly sliced


  • ane
    xanthous bell pepper, thinly sliced


  • 2
    cups
    shredded chicken


  • three
    scallions, thinly sliced


  • 1/2
    cup
    chopped cilantro, addition extra for serving


  • one/2
    loving cup
    sesame dear cashews, plus extra for serving (I purchase mine at Trader Joe's)




For the cashew ginger dressing




  • juice of one lime


  • two
    tablespoons
    rice wine vinegar


  • 2
    teaspoons
    soy sauce


  • two
    teaspoons
    sesame rock oil


  • ane
    tablespoon
    dearest


  • 1/3
    loving cup
    creamy cashew butter


  • one
    clove
    garlic, minced


  • two
    teaspoons
    freshly grated ginger


  • two
    tablespoons
    hot H2O





Instructions





  1. Combine slaw mix, scarlet bell peppers, yellow bell peppers, shredded chicken, scallions, cilantro, together with sesame beloved cashews in a big bowl. Toss to combine.




  2. Make the dressing. In a medium bowl, whisk together the lime juice, rice wine vinegar, soy sauce, sesame fossil oil, honey, cashew butter, garlic, as well as ginger. Whisk to combine. Add the hot water as well as whisk over again until very smoothen together with creamy.




  3. Pour dressing over salad in addition to toss to coat. Serve with extra chopped cilantro and cashews.









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