For the sesame ginger dressing:
1 tablespoon (14.8 mL) extra-virgin olive oil
1 tablespoon (14.8 mL) rice vinegar
1 tablespoon (14.8 mL) Splenda® Stevia Sweetener Pouch
2 tablespoons (29.6 mL) tahini (ground sesame paste)
1 tablespoon (14.8 mL) soy sauce
1 teaspoon (4.9 ml) grated ginger
½ teaspoon (2.5 ml) grated or chopped garlic
2 tablespoons (29.6 mL) water
For the salad:
1 cup (236.5 mL) sliced grilled chicken
2 cups (473 mL) thinly sliced green cabbage
¾ cup (177.4 mL) chopped yellow bell pepper
¾ cup (177.4 mL) shredded carrots
½ cup (118.3 mL) sliced or chopped cucumber
¼ cup (59.1 mL) sliced green onions
Optional toppings:
Sliced almonds
Crunchy wonton strips
Sesame seeds
