1 (14-ounce) bag coleslaw (or 7 cups shredded cabbage)
2 cups diced or shredded cooked chicken
1 cup loosely-packed chopped cilantro
2/3 cup sliced green onions
2/3 cup sliced or slivered almonds, toasted
1/2 cup shredded carrots
1 avocado, peeled, pitted and diced
toasted sesame seeds, for sprinkling.
SESAME VINAIGRETTE INGREDIENTS:
2 tablespoons avocado oil (or olive oil)
2 tablespoons rice vinegar
1 tablespoon low-sodium soy sauce (or tamari)
1 tablespoon maple syrup or honey
1 teaspoon toasted sesame oil
1/2 teaspoon ground ginger
1 small garlic clove, pressed or minced (or 1/4 teaspoon garlic powder)
a few twists of freshly-cracked black pepper
INSTRUCTIONS
Make the vinaigrette: Whisk together all ingredients in a small bowl (or shake together in a mason jar) until combined.
Toss the salad: Combine the coleslaw, chicken, cilantro, green onions, almonds, carrots and avocado togehter in a large mixing bowl, drizzle with the vinaigrette, and toss until combined
Serve: Serve the salad immediately, sprinkled with sesame seeds as a garnish.
