Chinese Chicken Salad

Prepare the dressing: In a small jar with a lid, combine the vinegar, toasted sesame oil, olive oil (if using), tamari, honey, peanut butter, garlic, ginger, and a 1/4 teaspoon each of fine sea salt and ground black pepper. Stir well until the honey has dissolved. (It may stick to the bottom of the jar, so take care to scrape that area well.) Set it aside until you're ready to use it. 2. In a large bowl, combine the shredded cabbage, carrot, green onion, and cilantro. Drizzle the dressing over the veggies and toss well. Let this marinate for 5 minutes. 3. Add the shredded chicken and sliced almonds and toss again. Serve with a sprinkle of sesame seeds on top as a garnish. Leftovers can be stored in an airtight container in the fridge for up to 3 days. (The salad will wilt slightly, but the cabbage remains surprisingly crunchy. Stir well before serving again.) 4. prep20 mins 5. cook15 mins 6. total35 mins