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Asian Chicken Slaw Recipe

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This recipe for Asian Chicken Slaw, by , is from The Sword Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dana Whipple
Added: Thursday, April 27, 2006


1 16 oz bag coleslaw mix
1 pound cooked chicken, shredded
2 cups of broccoli florets, blanched (raw works okay too)
1 cup of sugar snap peas
1 red bell pepper, thinly sliced
1 cup or less of sliced green onions
1/2 cup of chopped cashews (optional)

1/4 cup soy sauce
2 tablespoons of white vinegar
2 tablespoons of smooth peanut butter
1 tablespoon sugar
2 cloves garlic, minced
1 teaspoon grated ginger
1/2 cup of canola oil
1 tablespoon sesame oil

1. In a large bowl, toss together the coleslaw mix, chicken, broccoli, snap peas, red pepper and green onions.
2. In a medium bowl, stir the soy sauce, vinegar, peanut butter, sugar, garlic and ginger until well blended. Slowly whisk in the canola and sesame oil. Season with salt and pepper to taste.
3. Toss the salad with the dressing. Top with the chopped cashews, if desired.

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