Let's Go International!

I have some fun, international recipes to share with you.  A couple of them conjure up great memories from many (read 17) years ago and the one I will share today is associated with new memories!  My Sunday School class had a Super Bowl party exactly one month ago today.  We were all to bring some sort of food.  Well, I knew that there would be PLENTY of sweets and dips, and I added to them with these wonderful truffles, so I decided to bring a yummy salad.  I had been savind this recipe for a while and decided it was a perfect time to try it out.  I found it on Our Best Bites and thought it looked wonderful.  Well, let's just say it was a hit!  I did not expect that and thought for sure that I'd have LOTS of leftovers.  WRONG!  I had just enough for lunch the next day...that was IT!  Almost everyone asked for the recipe, especially the dressing

...even the guys.  HA!  So, if you have a salad-fearing man in your life, try this one out.  Not promising, but maybe it will make him like a salad.  Try it out!

Asian Cabbage Salad  adapted from Our Best Bites
1 14 oz bag coleslaw mix
1/2 cucumber, sliced
aboue 30 sugar snap peas cut in half
1/2 bell pepper, sliced (I used green b/c that's what I had, but red would be GREAT!)
1/4 of a small red onion, thinly sliced
1/3 C slivered or sliced almonds, toasted*

Add 1 1/2 C cooked, shredded or diced chicken to make it a meal

Dressing:
2 Tablespoon canola oil
1/4 Cup + 2 Tablespoons rice wine vinegar
2 Tablespoon sugar (or equivalent of sugar substitute)
1 teaspoon kosher salt
2 teaspoon soy sauce
1/4 teaspoon garlic powder, or one small garlic clove, minced
1/4 teaspoon black pepper
1 teaspoon minced garlic

Begin by making dressing. Combine all ingredients in a sealed jar and shake shake shake.

Store in the fridge until ready to use. You can definitely do this part a few days ahead of time.  Combine all salad ingredients in a large bowl (except nuts) and pour dressing over them.  Toss to combine and allow to sit for at least