Asian Broccoli Slaw

15 mins | 5 Servings

Ingredients

• 3 cups shredded, cooked chicken
• 4 cups (pre-packaged) broccoli slaw
• 3 green onion stalks (green and white parts, thinly sliced)
• ¼ cup cilantro, chopped
• ¼ cup mint, chopped
• 1 cup Mandarin oranges, in water
• ¼ cup raw sunflower seeds
• ½ cup raw cashews, chopped

Dressing

• 3 Medjool dates pitted (softened by soaking in hot water for 5 minutes)
• 3 Tbsp. almond butter
• 3 Tbsp. coconut aminos
• 1 Tbsp. toasted sesame oil
• 1 inch fresh ginger peeled and chopped
• 2-3 cloves garlic, peeled and chopped
• 3-4 Tbsp. rice vinegar (if too think, add more vinegar to thin it out)

Instructions

1. Place all the dressing ingredients in a small, powerful blender or food processor and blend until smooth and creamy. Add 1-2 Tbsp. of water or vinegar if the mixture is too thick. Cover the dressing and place it in the refrigerator while you prepare the salad.
2. In a large mixing bowl, combine the slaw mix, green onion, cilantro, and mint.
3. Toss in as much dressing as you like.
4. Topped the salad with the cashews, mandarin oranges and sunflower seeds.

Nutrition Facts

• Calories: 415
• Total Fat: 22 g
• Saturated Fat: 4 g
• Trans Fat: 0 g
• Sodium: 268 mg
• Total Carbohydrates: 26 g
• Dietary Fiber: 4 g
• Total Sugars: 16 g
• Added Sugars: 0 g
• Protein: 28 g