Chicken Coleslaw Salad with Ginger Sesame Dressing
Ingredients:
For the Salad:
1 pound cooked chicken, shredded or diced (rotisserie chicken works well)
1 bag (16 ounces) coleslaw mix (shredded cabbage and carrots)
1 red bell pepper, thinly sliced
1 green onion, thinly sliced
1/2 cup chopped cilantro
1/4 cup roasted peanuts, chopped (optional)
For the Ginger Sesame Dressing:
1/4 cup rice vinegar
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon sesame oil
1 tablespoon honey (or maple syrup)
1 tablespoon freshly grated ginger
1 clove garlic, minced
1 teaspoon sesame seeds
1/4 teaspoon red pepper flakes (optional)
Directions:
Assemble the Salad:
In a large bowl, combine the shredded chicken, coleslaw mix, sliced red bell pepper, sliced green onion, and chopped cilantro.
Add the chopped peanuts, if desired.
Prepare the Ginger Sesame Dressing:
In a small bowl, whisk together the rice vinegar, soy sauce (or tamari), sesame oil, honey (or maple syrup), grated ginger, minced garlic, sesame seeds, and red pepper flakes (if using).
Dress the Salad:
Pour the dressing over the salad and toss everything together until well-coated.
Chill and Serve:
Refrigerate for at least 30 minutes to let the flavors meld together.
Serve chilled.
Prep Time: 15 minutes | Cook Time: 0 minutes | Total Time: 45 minutes | Servings: 4