Cashew Chicken and Snap Pea Salad

Prep the veggies and make vinaigrette ahead for a delicious salad on a busy night. Snow peas can be substituted for the snaps.

Whisk vinaigrette:

1 Tbsp. light oil, such as sunflower or canola

1 tsp. lemon juice

2 tsp. soy sauce

2 tsp. honey

1 Tbsp. rice vinegar

2 tsp. tahini, optional (or try 1 Tbsp. toasted sesame seeds)

1/8 tsp. minced/grated fresh ginger

Dash of sriracha, optional

Assemble salad and toss with the vinaigrette:

2-3 c. shredded cabbage

1 c. leftover rotisserie chicken

1 c. snap peas, sliced in half diagonally

1/2 - 1 c. shredded carrots

2-3 thinly sliced radishes, optional

2-3 Tbsp. snipped cilantro, optional

1/2 c. roasted and salted cashews, rough-chopped

Recipe created or adapted by Liz Talley, Urban Graze

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