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Category   Salads - Soups - Sidedishes
Sub Category   Gluten-Free
Servings   8-10
Preptime   15 min

2 small bags of coleslaw mix (about 12 cups)
4 cups rotisserie chicken, finely chopped
1 1/2 cups toasted sliced almonds (or cashews)
3/4 cup red onion, finely diced
1 1/2 cup dried cranberries
1 cup sesame sticks (found in the bulk aisle at grocery store optional)
1 1/2 cups chopped cilantro
1/4 cup black sesame seeds
1 cup extra-virgin olive oil
1/2 cup balsamic vinegar
4 Tbsp. low-sodium soy sauce
3-4 cloves garlic, chopped
4 Tbsp. honey or brown sugar
4 Tbsp. minced ginger
2 tsp. toasted sesame oil

Layer the cabbage in a large bowl with chicken, almonds (or cashews, or both), cranberries, red onion, sesame seeds, sesame sticks (optional), and fresh cilantro.
Combine the olive oil, balsamic vinegar, soy sauce, garlic, honey, ginger, and sesame oil in a blender. Add 3 tablespoons of water. Process until smooth.
Lightly pour the dressing over the salad mixture, according to how moist you like the salad. Gently toss and serve. (You may have a little dressing left over.)

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