Toast almonds by laying on a paper towel and microwaving for 1 minute, turning once. Or, toast the sliced almonds under low broil for 2-3 minutes, until golden brown. You can also make your own cabbage mix with green and purple cabbage with a tiny bit of carrots.
2small bags of coleslaw mix, about 12 cups
4cupsrotisserie chicken, finely chopped
1 ½cupstoasted sliced almonds, or cashews
1 ½cupdried cranberries, I used Orange Cranberries from Trader Joe’s
¾cupred onion, finely diced
1cupsesame sticks, found in the bulk aisle at grocery store – optional
1 ½cupschopped cilantro
1-2 small cansmandarin oranges, drained
¼cupblack sesame seeds, or regular sesame seeds
1cupextra-virgin olive oil
½cupbalsamic vinegar, regular or you can use white
4Tbsp. low-sodium soy sauce
4Tbsp. honey or brown sugar
4Tbsp. minced ginger
2tsp. toasted sesame oil
Layer the cabbage in a large bowl with chicken, almonds (or cashews, or both), cranberries, red onion, sesame seeds, sesame sticks (optional), and fresh cilantro. Add the mandarin oranges (optional).
Combine the olive oil, balsamic vinegar, soy sauce, garlic, honey, ginger, and sesame oil in a blender. Add 3 tablespoons of water. Blend until smooth.
Lightly pour the dressing over the salad mixture, according to how moist you like the salad. Gently toss and serve. (You may have a little dressing left over.)
Originally posted January 2015 here on Reluctant Entertainer.