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Easy Asian Salad

   

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 a Thatsa Bowl, Jr., combine cabbages, peppers, onion and cilantro; apply seal to bowl; shake well.
  • In a Quick Shake container, place vinegar, soy sauce, gingerroot, mustard, pepper sauce and sesame seeds.  Shake well.  Slowly pour in oil.  Close cap and shake well.
  • Remove seal from bowl.  Add peanuts, and if desired, shredded chicken.  Pour contents of Quick Shake container over cabbage mixture.  Re-apply seal; shake well to coat cabbage mixture evenly.
  • To serve, if desired, arrange the slaw on red leaf lettuce.

Makes 4 to 6 servings.


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