For the Salad:

• 2 cups mixed greens

• 1 cup shredded cabbage

• 1/2 cup shredded carrots

• 1/2 cup edamame (cooked and shelled)

• 1/2 cup grilled chicken breast, sliced (or tofu for a veggie option)

• 1 tbsp sesame seeds

• 2 tbsp chopped almonds or cashews

• Optional: sliced cucumber, bell peppers, green onions

For the Asian Dressing:

• 2 tbsp low-sodium soy sauce

• 1 tbsp rice vinegar

• 1 tbsp sesame oil

• 1 tsp honey or maple syrup

• 1 tsp grated ginger

• 1 small garlic clove, minced

• Optional: a pinch of red pepper flakes for heat