Thursday, June 3, 2010

Chinese Chicken Salad

1 (16-ounce) bag coleslaw mix
1 pound cooked chicken, shredded
2 cups broccoli florets, blanched
1 cup sugar snap peas
1 red bell pepper, thinly sliced
1 cup sliced scallions
1/2 cup chopped cashews
1/4 cup soy sauce
2 tablespoons white vinegar
2 tablespoons smooth peanut butter
1 tablespoon sugar
2 cloves garlic, minced
1 teaspoon freshly grated ginger
1/2 cup olive oil

In a large bowl, stir the soy sauce, vinegar, peanut butter, sugar, minced garlic, and grated ginger until well blended. Slowly whisk in the oil. Season the mixture with salt and pepper to taste. Then, to the bowl, add the coleslaw mix, chicken, broccoli, snap peas, red pepper, and scallions. Toss the salad and add cashews.

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