Asian Slaw Salad

• 1 whole Large Carrot, Shredded
• 1 head Medium Sized Napa Cabbage, Thinly Sliced Or Shredded
• 1 whole Large Red Bell Pepper, Sliced Thinly Lengthwise
• 1/2 bunches Green Onions, Thinly Sliced Crosswise
• 1/2 cups Almonds, Chopped Or Slivered
• 1 cup Cubed Or Shredded Cooked Chicken
• 1 package (3 Oz. Size) Ramen Noodles, Crushed
• 1/2 cups Asian Sesame Salad Dressing
• 1 Tablespoon Creamy Peanut Butter

1. Combine your carrot and cabbage and set them in a strainer or colander for about an hour to allow the excess moisture to dry out. Discard liquid. Place the carrot and cabbage in a large bowl and add the bell pepper, onions, almonds, chicken, and ramen noodles. Toss all ingredients to combine.
2. In a small bowl or measuring cup, whisk together the dressing and the peanut butter. If serving all the salad at once, pour the dressing over the salad and toss to combine; serve.
3. If portioning the salad out to be eaten over several meals, leave the dressing and salad separate and only add as much dressing as you desire, tossing to combine.

carrot, cabbage, red bell pepper, green onions, or slivered, chicken, ramen noodles, asian sesame salad dressing, peanut butter

Taken from tastykitchen.com/recipes/salads/asian-slaw-salad-2/ (may not work)