Ingredients
3
tablespoons reduced-sodium soy sauce
3
tablespoons cider vinegar
2
tablespoons honey
1
tablespoon creamy peanut butter
1/2
teaspoon crushed red pepper
1/2
teaspoon grated gingerroot
6
cups coleslaw mix (from 16-ounce bag)
3
cups washed fresh spinach leaves (from 10-ounce bag)
3
cups cut-up cooked chicken
1
medium bell pepper, cut into bite-size strips
1
can (8 ounces) bamboo shoots, rinsed and drained
Preparation
In small bowl, beat all dressing ingredients with whisk until blended.
Toss salad ingredients in large bowl; drizzle with dressing.
