Ingredients

For the Dressing

• ¼ cup peanut or safflower oil
• 3 tablespoons toasted sesame oil
• ¼ cup fresh lime juice
• ¼ cup tamari (or gluten-free soy sauce)
• ¼ cup rice wine vinegar
• 2 teaspoons fish sauce (such as nam pla or nuoc nam)
• 3 tablespoons freshly grated peeled ginger
• 1 tablespoon chili-garlic paste

For the Salad

• 1 small head of red cabbage or napa cabbage (thinly sliced (about 5 cups))
• 2 stalks celery (thinly sliced)
• 1 small red bell pepper (thinly sliced)
• 1 small yellow bell pepper (thinly sliced)
• 2 medium carrots (peeled, shredded)
• 6 scallions (whites and pale greens only, thinly sliced)
• 3 cups shredded rotisserie or leftover chicken
• 2 hearts of romaine lettuce (thinly sliced)
• ⅓ cup chopped fresh cilantro
• ½ cup chopped roasted cashews