For the dressing:
2 teaspoon minced garlic
1/2 cup reduced-sodium soy sauce
4 tablespoons rice vinegar
3 tablespoons honey
1/4 of ground ginger
For the salad:
2 cup cooked chicken breast, chopped or shredded( I used a store cooked rotisserie chicken)
2 cup shelled edamame beans, ready to eat or frozen cooked according to package directions and cooled
2 medium red bell peppers, diced
1 1/2 cup shredded carrots( used store shredded)
4 cups coleslaw mix
2 cups shredded red cabbage
¾ cup chopped cilantro
6 green onions, chopped, optional
1/2 cup toasted slivered almonds,
2 tablespoon sesame seeds
Mix the garlic, soy sauce, rice vinegar, honey, and ginger in a small bowl to make the dressing.
Place the edamame, red peppers, carrots, red cabbage and coleslaw mix in a large bowl. Toss to combine.
Add the chicken and toss.
Add the dressing to the salad, and combine until the salad is fully coated. Add the cilantro, and mix again.
Sprinkle the green onions, toasted almonds, and sesame seeds and toss again.
Serve immediately, or let it chill for the best taste possible.