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Ingredients
1 cup cooked chicken, cut into bite pieces
1 cup red cabbage, thinly sliced
1 cup julienne carrots
½ cup frozen edamame
¼ cup fresh cilantro, chopped
½ cup snow peas
GINGER DRESSING:
1 inch fresh ginger, grated
1 tablespoon San J Tamari soy sauce - gluten free
1 tablespoon Marukan Seasoned Gourmet Rice Vinegar - gluten free
1 lime juiced
1 teaspoon sugar
salt and black pepper
1 teaspoon sesame oil
¼ cup olive oil or vegetable oil
Instructions
- Boil the edamame according to directions about 6 minutes then drain.
- Combine all the vegetables on a serving platter. In a medium bowl, combine the dressing ingredients. Season with salt and pepper. Serve
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