Asian “Cool Slaw”

• 1/4 cup cashew pieces
• 2 tablespoons white onion, chopped
• 1/2 cup water
• 5 teaspoons apple cider vinegar
• 1 teaspoon yellow or Dijon mustard
• 1 teaspoon agave syrup
• 1 12-14oz. bag coleslaw or broccoli slaw mix
• And here's where my tinkering begins:
• 1 tablespoon soy sauce
• 2 chopped green onions (both white & green parts)
• 1/4 cup cashews or almonds
• 2 chicken breasts, marinated in orange juice and chili powdered, cooked and cut into cubes
• 11 oz. canned mandarin oranges, drained
• 1 bell pepper (red, orange or yellow, preferred)

1. To make the dressing, place the cashews, onion, water, apple cider vinegar, mustard & agave syrup in a food processor or blender, and blend for at least 2 minutes or until smooth, scraping down the sides as needed. Pour the dressing over the coleslaw mixture and mix well. Let it sit for at least 45 minutes so the cabbage is nice & wilted.
2. Add in the soy sauce, green onions, nuts, chicken, oranges and bell pepper and mix thoroughly. Taste for salt and pepper and chill until ready to serve.
3. Other possible additions:
4. sesame seeds
5. mango
6. peanuts
7. jicama
8. won ton chips
9. grilled shrimp
10. orange segments
11. green beans, snap peas, peas
12. baked tofu

cashew pieces, white onion, water, apple cider vinegar, mustard, syrup, broccoli slaw, heres where, soy sauce, green onions, cashews, chicken breasts, oranges, bell pepper

Taken from www.epicurious.com/recipes/member/views/asian-cool-slaw-52411671 (may not work)