• Cooking Time: 0 minutes
• Servings: 4-6
• Preparation Time: 20 minutes
• Salad:
• 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
• Dressing:
• 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

1. 1) Whisk together all ingredients in a small bowl (or shake together in a mason jar) until combined
2. 2) Combine the coleslaw, chicken, cilantro, green onions, almonds, carrots and avocado together in a large mixing bowl, drizzle with the vinaigrette, and toss until combined
3. 3) Serve the salad immediately, sprinkled with sesame seeds as a garnish.

A healthy salad to enjoy, even on the go