For the dressing: (I usually double this because sometimes I use more lettuce, cabbage or other ingredients)

• 1/4 cup honey
• 1/4 cup vegetable oil
• 1/4 cup unseasoned rice vinegar (not the seasoned kind or it will be too salty. Can substitute regular white vinegar but the dressing will have more of a harsh flavor)
• 1 Tablespoon soy sauce
• 1 teaspoon Asian sesame oil
• 1 Tablespoon peanut butter
• 1/2 teaspoon salt
• 1/4 teaspoon Sriracha hot sauce
• 1 Tablespoon minced fresh ginger
• 1 large garlic clove, minced (or 1/4 teaspoon garlic
• powder)

For the salad or slaw:

• 4 cups prepared broccoli slaw or coleslaw or shredded cabbage or romaine lettuce (use about 6 cups) or use a combination
• 1 cup prepared julienned carrots (or grated in food processor)
• 1 red pepper, thinly sliced into bite size pieces
• 1 cup pre-cooked, shelled edamame (available fresh or frozen)
• 2 to 4 green onions, thinly sliced
• 1/2 cup chopped toasted almonds (toast for 1 or 2 minutes in the microwave)
• 1/2 cup Craisins
• 8 to 10 wonton wrappers cut in strips and fried in a bit of vegetable oil
• 1 to 2 cups cooked and cooled chicken breasts cut into bite-size pieces

1.  PREPARE the dressing by combining all ingredients in a medium bowl or blender. Whisk or blend until peanut butter is dissolved. Set aside.
2. IF DESIRED combine all of the ingredients in a large bowl (or serve them separately like a salad bar). Add dressing and toss well. If using slaw, let sit at least 10 minutes so vegetables have a chance to soak up the dressing. For romaine lettuce-serve immediately. 
3. ENJOY!

*This salad tastes yummy but does not keep well.