• 2 cups cooked chicken breast, sliced or shredded (300 g)

• 3 cups shredded green cabbage (200 g)

• 1 cup shredded red cabbage (70 g)

• 1 cup grated carrots (110 g)

• 1 red bell pepper, thinly sliced (150 g)

• 3 green onions, sliced (30 g)

• ¾ cup roasted cashews, chopped (100 g)

• 2 tablespoons sesame seeds (18 g)

For the Dressing

• 4 tablespoons neutral oil (60 ml)

• 2 tablespoons rice vinegar (30 ml)

• 1 tablespoon soy sauce or tamari (15 ml)

• 1 tablespoon honey (21 g)

• 1 teaspoon sesame oil (5 ml)

• 1 teaspoon grated fresh ginger (5 g)

• 1 small garlic clove, minced (3 g)

Directions

1. Place all chopped vegetables in a large bowl.

2. Add the cooked chicken and chopped cashews.

3. Whisk all dressing ingredients together until smooth.

4. Pour dressing over the salad and toss well.

5. Sprinkle with sesame seeds and serve immediately.