Ingredients:

8 ounces medium rice noodles

4 cups bok choy and/or cabbage, thinly sliced, or coleslaw mix

2 cups cooked chicken shredded

1 cup snap peas sliced

1 cup cucumber cut into matchsticks or thinly sliced

¾ to 1 cup sesame ginger dressing

1 red bell pepper sliced

1 carrot julienned or shredded

2 green onions thinly sliced

¼ cup cilantro chopped

2 tablespoons fresh lime juice

¼ cup toasted almonds or cashews for garnish

Directions:

1. Cook noodles according to package directions. Drain well and rinse under cold water. Set aside.

2. Place noodles and remaining salad ingredients in a bowl. Toss well to combine.

3. Refrigerate 1 hour before serving. Garnish with nuts and additional cilantro if desired.

Bon Appetit!