Thai Chicken Mango Salad

Ingredients

• 5 cups shredded cabbage (can use regular cabbage or Napa cabbage)
• 1 1/2 cups matchstick carrots (can also grate the carrots)
• 1/4 red onion thinly sliced
• 1 red bell pepper julienned
• 1 ripe mango thinly sliced
• 1 cup fresh cilantro chopped
• 1/3 cup roughly chopped cashews
• 2 cups shredded chicken

For the Asian Dressing

• 3 tablespoons rice vinegar
• 4 tablespoons tamari sauce
• 2 cloves garlic minced
• 2 tablespoons honey
• 1 tablespoon fresh ginger peeled and minced
• 2 tablespoons natural peanut butter
• 2 teaspoons sesame oil
• 3 tablespoons olive oil

Instructions

1. Combine all of the ingredients for the salad in a large bowl.
2. In a small bowl or mason jar, combine the ingredients for the dressing. Shake or stir until well combined.
3. Pour desired amount of dressing over the salad (I only used half). Toss until evenly distributed. For best results, allow the salad to sit in the fridge for at least 30 minutes before serving. Serve cold or at room temperature.