recipe by Lori Ross
This is a light but flavorful main course salad
4 cups shredded or chopped cooked chicken, sliced beef or pork, or medium cooked shrimp
2 cups sliced water chestnuts, drained or chopped celery, sugar snap peas or a mixture of all three
8 cups mixed shredded red or white cabbage and carrots (or cole slaw mixes from grocery store)
1 cup chow mein noodles
½ cup cashews or peanuts
1 cup chopped cilantro, mint or basil or a mixture of all three (optional)
1/2 cup seasoned rice vinegar or lime juice
4 tbsp soy sauce or fish sauce
2 tbsp sesame oil
2 tbsp sugar
2 tsp hot sauce or chopped hot chile pepper (or to taste)
Mix dressing ingredients. Place salad ingredients in bowl and toss with dressing.
Feel free to replace ingredients with things you have on hand. You are aiming for a crunchy texture in this salad, so use crunchy raw vegetables (carrots, celery, scallions, radishes, cabbage) and roasted nuts or fried asian noodles (like chow mein or other Chinese noodles).