Asian Cabbage Salad

Asian Cabbage Salad
Recipe by Our Best Bites

**I often do about 1.5 times the amount of cucumber, celery, and snap peas in this recipe and love it a little more loaded!

Ingredients:
1 14 oz bag coleslaw mix
1 rib celery, sliced
1/2 cucumber, sliced
1 small handful sugar snap peas (about 20 baby ones)
1/2 red bell pepper, sliced
1/4 of a small red onion, thinly sliced
1 T toasted sesame seeds*
1/3 C slivered or sliced almonds, toasted*
Optional: 1 1/2 C cooked, shredded or diced chicken

Dressing:
2 T canola oil
2 T cider vinegar
1/4 C seasoned rice wine vinegar
2 T sugar (or equivalent of sugar substitute)
1 t kosher salt
2 t soy sauce
1/4 t garlic powder, or one small garlic clove, minced
1/4 t black pepper
1/2 t sesame oil

Instructions:
* To toast almonds or sesame seeds, place them (not together, do one thing at a time!) in a dry skillet over medium heat. Turn constantly until golden brown. Let cool before using.
Begin by making dressing. Combine all ingredients in a sealed jar and shake shake shake. Store in the fridge until ready to use. You can definitely do this part a few days ahead of time.
Place all salad ingredients in a bowl
You need to pour on the dressing and toss to coat at least 30 minutes before you’re ready to serve. When you pour the dressing on you might think it’s not quite enough, but just wait. When it sits and marinates, it combines with the veggies and draws out liquid and there will be more than plenty of dressing after it sits. After you’ve poured on the dressing, place salad in the fridge to sit for 30-60 minutes.
Right before serving mix in toasted almonds and sesame seeds.