Asian Cabbage Salad

1 14 oz bag coleslaw mix
1 cup sugar snap peas, cut in thirds
1/2 red bell pepper, diced
1 tablespoon toasted sesame seeds
1/3 cup slivered or sliced almonds, toasted
Optional: 1 1/2 cup cooked, shredded or diced chicken

Dressing:
2 tablespoons canola oil
2 tablespoons vinegar
1/4 cup seasoned rice wine vinegar
2 tablesppons sugar
1 teaspoon kosher salt
2 teaspoons soy sauce
1/4 teaspoon garlic powder, or one small garlic clove, minced
1/4 teaspoon black pepper
1/2 teaspoon sesame oil

Marinade vegetables in dressing for at least 1/2 hour before serving. Add sesame seeds, almonds and chicken just before serving.

recipe adapted from http://www.ourbestbites.com/