• In an extra large mixing bowl combine all of the shredded cabbage, 2 cups of shredded carrots, 2 cups of edamame, 1 cup chopped cilantro, ½ cup sliced green onions, 2 diced avocados, 1 cup cashews, 2 cups of chow mein noodles, and 2 cups cooked chicken or shrimp.
• Using tongs, toss  all of the salad ingredients together to fully combine. Make dressing.
• For the dressing: In a large mason jar, add ¼ cup oil, ¼ cup rice vinegar, 2 tablespoons sesame oil, 2 tablespoons sugar, 1 teaspoon salt, 1 clove garlic, and ¼ cup yogurt or mayo.
• Shake the jar until dressing is smooth.
• Drizzle tossed salad with dressing and serve.

SERVING SUGGESTIONS

• Serve with potstickers.

SWAP SUGGESTIONS

• Protein: Swap chicken with shrimp.
• Vegetarian: Remove chicken or shrimp from the recipe.
• Gluten-Free: Remove the chow mein noodles.
• Vegan/Dairy-Free: Remove yogurt or mayo from the dressing. It will be a bit thinner, more like a vinaigrette.

WEEKEND PREP / MAKE AHEAD

• Chop/slice/dice the cabbage, cilantro, and green onions; store in an airtight container for up to 3 days.
• Cook chicken or shrimp in advance and store in an airtight container for up to 3 days.
• Make dressing in advance and store in sealed mason jar in fridge for up to 5 days.