Thai Crunch Salad with Peanut Dressing

3 cups coleslaw mix (green cabbage, red cabbage, carrot mix)

½ red pepper, sliced into thin matchsticks

1 chicken breast, cooked then shredded

2 green onions, chopped

3 Tablespoons peanuts, finely chopped

3 Tablespoons chopped cilantro

subheading: For the Thai Peanut Dressing:

4 Tablespoons smooth peanut butter (I used Smucker’s Natural)

2 Tablespoons honey

2 Tablespoons warm water

1-½ Tablespoons gluten-free Tamari or soy sauce (dish will not be GF if using traditional soy sauce)

1 Tablespoon rice vinegar

juice of ½ large lime (slice remaining ½ lime into wedges)

1 teaspoon toasted sesame seeds

1 teaspoon toasted sesame oil

heaping ¼ teaspoon ground ginger

1 large or 2 small cloves garlic, pressed or minced

salt and pepper

Directions at iowagirleats.com

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