Thai mango chicken salad

Ingredients

Salad

4 cups shredded cabbage ( I buy the pre chopped from Trader Joes)
1 cup shredded carrots
1 red bell pepper, thinly sliced
¼ red onion, thinly sliced
1 ripe mango, thinly sliced
2 cups cooked chicken
½ cup chopped fresh cilantro

Almond Butter Dressing

3 tbsp rice vinegar
3 tbsp coconut aminos
2 tbsp almond butter
2 tbsp honey
1 tbsp fresh ginger, grated
2 cloves garlic, minced
2 tbsp olive oil
1–2 tbsp water (to thin if needed)

Instructions

1. In a large bowl combine the shredded cabbage, carrots, bell pepper, red onion, mango, chicken, and cilantro.

2. In a small bowl or jar whisk together the rice vinegar, coconut aminos, almond butter, honey, ginger, garlic, sesame oil, olive oil, and lime juice. Add a little water if needed to thin the dressing.

3. Pour the dressing over the salad and toss until everything is evenly coated.