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Asian Cabbage Slaw with Chicken and Roasted Cashews. Paleo. Soy Free.
I recommend slicing the cabbage into thin strips by hand and avoiding the food processor for this one as it will shred the cabbage into pieces that are just too small and won't stand up to the dressing over time. Alternately, you can buy pre-shredded cabbage at most grocery stores.
Thinly slice scallions (both white and dark parts).
Finely chop cilantro and measure 1/3 cup. Stack basil leaves on top of each other and roll. Thinly slice into ribbons or "chiffonade".
Toss cabbage, shredded carrots, scallions, cilantro, basil and cooked chicken pieces in a large bowl.
Pour in dressing and toss until well mixed.
Add in slightly crushed dry roasted cashews and sesame seeds, toss and refrigerate until ready to serve. This is usually best after a couple of hours when the cabbage softens and flavors meld a bit.