Spring Roll Chopped Salad

 On the TODAY show Chef/Author Elizabeth Heiskell made this salad and the sauce alone is fabulous. I halved the recipe and to keep it fresh for each meal - have stored the chicken/ almonds/ salad/ rice noodles and sauce separate and combined for each individual serving. Also didn't have edamame so nope not in there!

Dressing 

4 medium carrots, peeled and chopped 

1/2 onion, chopped 

1½ tablespoons chopped ginger 

1/2 cup rice vinegar 

1/4 cup soy sauce 

6 tablespoons peanut butter 

3 tablespoons maple syrup 

2 tablespoons avocado oil 

1/2 tablespoon Sriracha 

1 teaspoon toasted sesame oil 

1/2 teaspoon salt 

Salad 

2½ cups shredded cabbage 

1 cup shredded carrots 

1 cup cooked edamame 

1 red bell pepper, finely chopped 

1 cup finely chopped cucumbers 

1 cup chopped cilantro

1 cup chopped roasted almonds 

1/3 cup chopped scallions 

3 ounces rice noodles, cooked and chopped 

2 cups rotisserie chicken,shredded 

1/2 cup basil 

1/2 cup mint

FOR THE DRESSING: Add all ingredients to a blender. Blend until smooth. Set aside. 

FOR THE SALAD: Add all the ingredients to a bowl and toss to combine. Add dressing and toss again until well-coated.