Asian Cabbage Salad

modified from What's for Dinner?

from foodeymoon.blogspot.com

Dressing

2 tablespoons extra light olive oil

2 tablespoons apple cider vinegar

1/4 cup rice vinegar

2 tablespoons honey

1/2 teaspoon salt

2 teaspoons soy sauce

1/4 teaspoon garlic powder, or one small garlic clove, pressed or minced

1/4 teaspoon freshly-ground black pepper

1/2 to 1 teaspoon sesame oil

Salad

1-14 ounce bag coleslaw mix

1 stalk celery, sliced

1/2 cucumber, sliced

20 sugar snap peas, ends removed, and sliced

1/2 red bell pepper, thinly sliced

1/4 red onion, thinly sliced

1/3 cup cilantro stems and leaves, chopped (optional)

1 tablespoon sesame seeds

1/2 cup slivered or sliced almonds

 Slow Cooker Shredded Chicken, optional

Add all dressing ingredients to jelly-sized Mason jar and shake well. Store in refrigerator until ready to use, up to 3 days ahead of time.

Add salad ingredients to a large bowl and stir. Shake dressing well and mix into salad. Cover and refrigerate for 30-60 minutes.

Heat small, dry nonstick skillet over medium heat. Add almonds and toast until golden brown and fragrant, stirring often. Remove from heat and set aside. Repeat the process for sesame seeds.

Add almonds and sesame to salad when ready to serve. Mix well, divide into serving dishes, and top with chicken if desired.