-1/4 cup all natural creamy almond butter
-1/4 cup full fat coconut milk (I use the canned kind)
-1 tbsp toasted sesame oil
-1 tbsp rice vinegar
-1 tbsp maple syrup
-2 tbsp tamari (or soy sauce or coconut aminos)
-2 tbsp rice vinegar
-2 tbsp lime juice
-1 tsp sambal olek (optional)
-Sriracha to taste (optional)
-1 cup shredded carrots
-1 cup shredded cabbage
-2 cups cooked rice noodles, cooled
-2 cups cooked shredded chicken, cooled
-1 tbsp fresh mint, chopped
1. Mix together all of the sauce ingredients in a small bowl.
2. Mix all of the salad ingredients in a large bowl.
3. Pour sauce all over salad and toss well. Serve with sliced almonds and more fresh mint! Serve cold.