1 cup coriander (cilantro), chopped
3 scallions, chopped
1/4 c. sesame seeds
1 tbl dry mustard
1/4 c. sesame oil
1/4 c. canola oil
1/4 c. soy sauce
3 tsp Splenda
1 tbl lemon juice
1/4 tsp Chinese five spice powder
2 cups cooked chicken, chopped
1 cup shredded cabbage
Whisk mustard, oils, soy sauce, Splenda, lemon juice and five spice powder together until well combined. Toss with the rest of the ingredients.
4-6 servings
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1 comment:
Jean, Great! My herb pot has been going crazy this summer. We have had so much heat and rain. I am on my pre-op diet but have bookmarked this for after surgery. Five spice has such an intersting taste.
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