Thai Crunch Salad with Peanut Dressing

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INGREDIENTS:
3 cups coleslaw mix (green cabbage, red cabbage, carrot mix)
1/2 red pepper, sliced into thin matchsticks
1 chicken breast, cooked then shredded
2 green onions, chopped
3 Tablespoons peanuts, finely chopped
3 Tablespoons chopped cilantro

For the Thai Peanut Dressing:
4 Tablespoons creamy peanut butter
2 Tablespoons honey
2 Tablespoons warm water
1-1/2 Tablespoons gluten-free Tamari or soy sauce (dish will not be GF if using traditional soy sauce)
1 Tablespoon rice vinegar
1/2 lime (slice remaining 1/2 lime into wedges)
1 teaspoon toasted sesame seeds
1 teaspoon toasted sesame oil
heaping 1/4 teaspoon ground ginger
1 large or 2 small cloves garlic, pressed or finely minced
salt and pepper

DIRECTIONS:
1. Add ingredients for Thai Peanut Dressing into a mason jar or bowl then shake or whisk to combine. Taste then adjust lime juice for flavor, and/or add water to thin if necessary.
2. Add remaining ingredients into a large bowl. Drizzle desired amount of dressing on top then toss well to combine. Scoop into bowls then serve with lime wedges.

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