Easy Asian Salad
A Tupperware recipe, at the Sneaky Kitchen
3 cups each thinly sliced green & red cabbage
1 small red bell pepper, sliced thin
1 small yellow bell pepper, sliced thin
1 small sweet onion, sliced thin
1/3 cup chopped cilantro
1/3 cup cider vinegar
1 Tablespoon reduced-sodium soy sauce
2 teaspoons grated fresh gingerroot
1 teaspoon Dijon-style mustard
1/2 teaspoon hot pepper sauce
1/2 teaspoon sesame seeds
1/2 cup canola or vegetable oil
1/4 cup dry roasted peanuts or cashews
12 oz. shredded cooked chicken breast, optional
4 large red leaf lettuce leaves, optional

In Thatsa Bowl, Jr., combine cabbages, peppers, onion & cilantro; seal bowl; shake well. In Quick Shake container, place vinegar, soy sauce, gingerroot, mustard, pepper sauce & sesame seeds. Shake. Slowly pour in oil. Close cap & shake well.

Unseal bowl. Add peanuts & if desired, shredded chicken. Pour contents of Quick Shake over cabbage mixture. Re-seal; shake well to coat cabbage mixture evenly. To serve, if desired, arrange the slaw on red leaf lettuce. Makes 4 to 6 servings.