Asian faux-chicken salad

I adapted a recipe for Vietnamese chicken salad that I found in a book from the library. My version is highly tasty!

2 cups Morningstar Fams Chik'n Strips
1 cup thinly sliced cabbage
1 cup thinly sliced celery
3/4 cup shredded carrots
1/2 cup diced red onion
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley (optional)
3 Tbsp soy sauce
2 Tbsp rice vinegar
1 Tbsp Splenda or sugar
1 tsp crushed red pepper flakes
1/4 tsp toasted sesame oil (optional)

1. Thaw and chop chik'n strips into bite-sized peices.
2. Mix together the fau chicken, cabbage, celery, carrots, onion, cilantro and parsely in a bowl.
3. Mix together remaining ingredients in a small bowl and mix well to make the dressing.
4. Pour dressing over the other ingredients and mix well. Refrigerate for at least thirty minutes for the flavors to blend. Stir well before serving.
   

It's just as good without the faux chicken, too.

-------------

Technorati tags: recipes