Loaded Thai Salad with Orange Peanut Dressing

for each salad:

2 cups cabbage slaw mix

1 cup fresh spinach leaves, torn

1/2 - 1 cup pineapple chunks

6-8 English cucumber slices, cut in half

1 green onion, chopped

1/4-1/2 cup cashews

cooked chicken nuggets, cut in half, or grilled or rotisserie chicken pieces

baked vegetable pouches or mini egg rolls, baked


Put slaw and spinach leaves into a salad bowl.  Top with remaining ingredients and dressing

Orange Peanut Dressing

2 T soy sauce

1-2 cloves garlic, minced

1 T rice vinegar

1 T sesame oil

4 T peanut butter

2-4 T orange juice

sprinkle of red pepper flakes for heat if desired

Combine soy sauce, garlic, rice vinegar, sesame oil and peanut butter. Stir to combine. Microwave for 20 seconds and stir.  Repeat until peanut butter thins out a bit.  Add a splash of juice until desired consistency is reached.  Makes enough dressing for 2 salads.