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 1/2cupstoasted sliced almonds, or cashews
1 1/2cupdried cranberries, I used Orange Cranberries from Trader Joe’s
3/4cupred onion, finely diced
1cupsesame sticks, found in the bulk aisle at grocery store – optional
1 1/2cupschopped cilantro
1/4cupblack sesame seeds
1cupextra-virgin olive oil
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.
Combine the olive oil, balsamic vinegar, soy sauce, garlic, honey, ginger, and sesame oil in a blender. Add 3 tablespoons of water. Process 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.)