2 small bags of coleslaw mix (about 12 cups)
4 cups rotisserie chicken, finely chopped
1 1/2 cups toasted sliced almonds
8 ounces dried cranberries
3/4 cup red onion, finely diced
1 1/2 cups chopped cilantro
1/4 cup black sesame seeds
1/2 cup extra-virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons low-sodium soy sauce
2 cloves garlic, chopped
2 tablespoons honey or brown sugar
2 tablespoons minced ginger
1 teaspoon toasted sesame oil

Layer the cabbage in a large bowl with chicken, almonds, cranberries, red onion, sesame seeds and fresh cilantro.

Combine the olive oil, balsamic vinegar, soy sauce, garlic, honey, ginger, and sesame oil in a blender. Add 2 tablespoons of water. Process until smooth.

Lightly pour the dressing over the salad mixture and toss; serve.

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