Asian Crunch Salad - Recipes | Pampered Chef US Site

Ingredients

• ½ cup (125 mL) low-sodium vegetable broth
• ⅓ cup (75 mL) rice vinegar
• 2 tbsp (30 mL) reduced-sodium soy sauce
• 1 tbsp (15 mL) sesame oil
• 2 tsp (10 mL) honey
• 2 garlic cloves, pressed
• ¼ tsp (1 mL) ground ginger
• ⅛ tsp (.5 mL) red pepper flakes
• ½ seedless cucumber, cut in half crosswise
• ½ large bulk carrot, peeled, top removed
• ½ small red bell pepper, quartered
• 1 cup (250 mL) thinly sliced red cabbage
• ¼ cup (50 mL) freshly packed cilantro, chopped
• ½ cup (125 mL) diced cooked chicken
• 2 tbsp (30 mL) dry roasted peanuts