Ingredients

• Dressing:
• 2 tablespoons rice vinegar
• 1 tablespoon Stevia In The Raw® Bakers Bag
• 2 teaspoons reduced-sodium soy sauce
• 1/2 teaspoon hoisin sauce
• 1 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 pinch red pepper flakes
• 4 teaspoons canola oil
• 1 teaspoon toasted sesame oil
• Salad:
• 6 cups napa cabbage, in 3/34-inch strips
• 3 cups roasted chicken breast, in bit-size pieces
• 1 (11 ounce) can mandarin orange sections, well drained
• 1/2 cup chopped green onions, green and white parts
• 1/3 cup sliced almonds, toasted
• 4 teaspoons sesame seeds, for garnish (optional)

Instructions

1. In a small bowl whisk together the vinegar, stevia, soy sauce, hoisin sauce, salt, pepper, and pepper flakes until the salt dissolves.
2. Whisk in the canola and sesame oils. Set the dressing aside.
3. On a serving platter, arrange the napa cabbage in a bed.
4. Arrange the chicken, then the orange sections on top of the cabbage.
5. Pour the dressing over the salad.
6. Sprinkle on the scallions, almonds, and sesame seeds, if using.
7. Just before serving, toss to combine the layers.