Slaw Salad

Lately I have really been craving cabbage.  I have no idea why but it's delicious and a great source vitamins, especially Vitamin C and Iron.  I had some leftover roast chicken and decided to make a healthy, low fat and tasty dinner consisting of a ton of veggies and some chicken.  I was really pleasantly surprised how yummy this was.

I loosely based it off a Slaw salad found at a lunch spot in the FiDi called Urban Picnic.  It's a Vietnamese Fusion lunch spot that my coworkers and I frequent at least once a week.

Salad:

couple hand fulls of cabbage

1 red bell pepper, thinly sliced

1/2 red onion, thinly sliced

1 - 2 carrots, freshly grated

2 crimini mushrooms, thinly sliced

orange segments

toasted cashews

chopped cilantro

chopped mint

cooked shredded chicken

Dressing:

1 garlic clove mashed and finely minced

3 splashes of soy sauce

drizzle of honey

splash of fish sauce

splash of white vinegar

splash of orange juice (squeeze whatever you have left from segmenting your orange

pinch of cracked black pepper
freshly grated ginger (1/2 teaspoon)

drizzle of toasted sesame seed oil

1 tbsp peanut oil

Combine all of the vinaigrette ingredients in a big bowl and stir to combine.  When just about to serve, add in all the veggies, chicken, and cashews.  Toss to coat with the dressing, add a touch more mint on top and serve immediately.