Easy Thai-Inspired Chicken Salad (Edit recipe)

For the Salad

• 3 cups Chicken Breast, cooked and shredded
• 6 cups shredded Green Cabbage
• 1 cup Cilantro
• 1 cup Raw Cashews, chopped
• 1 Carrots, shredded
• 1 Red Bell Pepper, diced
• 1 Cucumber, diced (one small or half of a larger one)
• 1 Mango, cubed
• 1 Lime, juiced
• 1/4 tsp Sea Salt

For the Sauce

• 1/4 cup Cashew Butter
• 2 Tbsp Sesame Oil
• 2 Tbsp Coconut Aminos
• 2 Tbsp Apple Cider Vinegar, OR rice vinegar
• 1 Ginger Root, peeled and grated on a microplane (fresh and 1" long)
• 1 clove Garlic, minced
•  Water, to thin (add 1 tbsp at a time until it reaches your desired consistency – we used about 2 tbsp)
•  Sea Salt, to taste