Coleslaw and chicken meet ramen in this deliciously simple overnight salad recipe.
In a large mixing bowl, combine the brussels sprouts, cabbage, red bell pepper, sugar snap peas, and chicken. Stir to evenly distribute the ingredients. Set aside. In a small mixing bowl, combine the oil, vinegar, liquid aminos or soy sauce, 1 teaspoon sesame seeds, ginger, honey or agave, and salt and pepper (to taste). Whisk. Pour the dressing over the veggie and chicken mixture and toss to coat. Cover the bowl with plastic wrap and chill for 4 hours or up to overnight. After chilling remove the plastic wrap and discard. Stir in the cilantro, green onions, ramen noodles, almonds, and oranges. Serve cold.