Mardi Gras Salad (Mardi Gras- Year Four: Volume 12; March, 2014)

Prep time: 20 min

Cook time: 2 min
Ready in: 22 min
Serves: 6- 8

Ingredients: 
DRESSING:
1/2 c. canola oil
6 T. rice wine vinegar
2 tsp. tamari sauce
2 T. sesame oil
1 tsp. whole grain mustard
2 T. honey
2 T. creamy peanut butter
1/2 tsp. dried red chili peppers- chopped

SALAD:
1/2- 2/3 small red cabbage
2 c. snow peas
6- 8 chicken breasts- cooked

1 (8 oz.) jar roasted, unsalted peanuts
1 bunch cilantro- chopped
1 pkg. bean sprouts

Directions: 
- Bring a large pot of salted water to a boil, over high heat
- Mix all dressing ingredients and store, in a sealed container, in the fridge until ready to serve
- Fill a large mixing bowl with ice and water to create an ice bath
- Add cabbage to boiling water and cook for 1 min
- Remove cabbage from boiling water directly to ice bath (keep water on stove boiling)
- Remove cabbage from ice bath, gently pat dry, and dice
- Add peas to boiling water and cook for 30 seconds
- Remove peas from boiling water directly to ice bath
- Remove peas from ice bath and gently pat dry
- Dice chicken into bite-sized cubes
- Add cabbage, peas, chicken, and all remaining salad ingredients to a large mixing bowl and toss well
- If needed, keep salad chilled in the fridge until ready to serve
- Just before serving, pour a generous amount of dressing over salad and toss well