Ingredients

• 1 1/2 cups chopped cilantro
• 4 Tablespoons minced ginger
• 1 cup sesame sticks (optional)
• 1/2 cup balsamic vinegar (white or regular)
• 4 cups rotisserie chicken, finely chopped
• 1 1/2 cups toasted sliced almonds (or cashews)
• 1–2 small cans mandarin oranges, drained
• 3–4 cloves garlic, chopped
• 1/4 cup black sesame seeds (or regular)
• 1 cup extra-virgin olive oil
• 4 Tablespoons low-sodium soy sauce
• 3/4 cup red onion, finely diced
• 2 small bags coleslaw mix (12 cups)
• 2 teaspoons toasted sesame oil
• 1 1/2 cup dried cranberries
• 4 Tablespoons honey or brown sugar

Procedure

1. In a large bowl, layer the coleslaw mix, finely chopped chicken, toasted almonds (or cashews), dried cranberries, red onion, sesame seeds, sesame sticks (if using), and fresh cilantro. Add the mandarin oranges if desired for an extra fruity kick.
2. For the dressing, combine extra-virgin olive oil, balsamic vinegar, soy sauce, garlic, honey, ginger, and sesame oil in a blender. Add 3 tablespoons of water and blend until smooth.
3. Lightly drizzle the dressing over the salad mixture according to your preferred moisture level. Gently toss everything together, ensuring even coverage of the dressing. You may have some dressing leftover for future use.
4. Serve immediately or refrigerate for a few hours to let the flavors blend together.