Rush Hour Recipes brought to you by Whole Foods Co-op

Chicken Coleslaw Salad

Theresa Koenig, WFC Board Member & WFC Owner

2 1/2 c cooked Chicken, shredded or chopped

1/2 c Celery, finely chopped (optional)

1/2 c Sugar Snap Peas, chopped (optional – could use chopped Green Beans)

1/4 c Red Bell Pepper, chopped

1/4 Onion, and/or 1/2 bunch Green Onions, finely chopped

1/2 c Carrots, chopped

3 c Cabbage, thinly sliced (mix red and green if possible for color)

Dressing:

1/4 c Apple Cider Vinegar

1/4 c Rice Wine Vinegar or Spectrum White Wine Vinegar

Dash of Roasted Sesame Oil

2 T Sugar

1 t Salt

2 t Soy Sauce

1/4 t Garlic Powder

Fresh Black Pepper to taste

Roasted Slivered Almonds

Roasted Sesame Seeds

Chop salad ingredients and mix together in large bowl. Mix dressing together and mix into salad. Sprinkle with roasted slivered almonds and roasted sesame seeds before serving. Serve chilled.

For best flavor and nutrition, Whole Foods Co-op recommends using organic ingredients whenever possible.

The recipe above is for home use only by permission of Whole Foods Co-op.