Asian Salad

This is easy and great for potlucks or to set up as a salad bar.

2 bags shredded cabbage
1 bag shredded purple cabbage
1 bag shredded carrots
6 green onions, trimmed and thinnly sliced
1/3 C. fresh cilantro
2 cans water chestnuts

Dressing:
1/4 C soy sauce
2 T. sesame oil
1/3 C. rice wine vingar
2 T. salad oil (canola)
2 t. garlic, minced
2 t. ginger, chopped super fine
4 T. brown sugar
1-2 t. chili sauce

Mix the main salad ingredients in a large presentable bowl. Mix dressing ingredients in a small bowl and toss with mixed salad.

Toppings: (I set these out in small bowls and let people add what they like)

2 cans Mandarin oranges, drained
3/4 C. sliced almonds, toasted
1 C. snow peas, julienned
1 lb. grilled marinated flank or skirt steak, cut in small strips
1 lb. grilled marinated chicken breast, cut in small strips
1 1/2 C. crispy chow mein noodles