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
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.