• 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 hot water
• 1-1/2 Tablespoons gluten free reduced-sodium Tamari or soy sauce if not GF
• 1 Tablespoon rice vinegar
• 1/2 lime slice remaining 1/2 lime into wedges
• 1 teaspoon toasted sesame seeds
• 1 teaspoon toasted sesame oil
• 1/4 teaspoon heaping ground ginger
• 1 large or 2 small cloves garlic pressed or finely minced
• salt and pepper