Asian "Chick'n" and Cabbage Salad with Almond Butter Dressing

(Top with crushed Ramen before serving)

 Cabbage Salad Ingredients
Serves 4 "salad bowls" (but hubby and I split a HUGE bowl like this)

1 Box Trader Joe's Chickenless Strips or comparable product (Like Morningstar Meal Starters)

1 Bag Coleslaw Mix or use fresh cabbage (I used 1/2 of my Produce Box Napa Cabbage that we shredded)
Additional veggies of choice (I used shelled edamame (soy beans), cucumber and carrots)
1 package Ramen Noodles, uncooked, flavor packet not used

In a frying pan coated with cooking spray, fry the Chickenless Strips with some soy sauce and ginger powder and a little garlic powder.  Once browned, set aside

Combine chopped veggie ingredients separate from Chick'n and refrigerate

Dressing:

1/4 c. Almond Butter (I used Trader Joe's creamy)
1 TBSP Rice Vinegar or Lime Juice
1 TBSP Soy Sauce
1 TBSP Honey or Sugar
1 TBSP Chopped Garlic
1 tsp Powdered Ginger or Fresh Chopped
*Sriracha Chili Sauce - 1/2 tsp. or to taste, optional

Combine all ingredients in small food processor (I use the Ninja) with a few tablespoons of water and pulse until smooth, adding more water as needed to thin.

Refrigerate until ready to dress salad

Assemble Salad

Toss cabbage/veggie mixture with cooked Chickenless Strips and dressing

Top finished salad with sesame seeds or slivered almonds (or both), green onions and crushed Ramen Noodles  - I also garnished with chunks of avocado