1/4 cup SunButter, any smooth variety
1/4 cup rice vinegar
2 tablespoons gluten-free tamari
1 tablespoon Sriracha sauce
1 tablespoon honey
Juice of 1 lime
1/2 cup grapeseed oil
Kosher or fine sea salt, to taste
Freshly ground black pepper, to taste
2 cups cooked chicken, diced or shredded
1/2 head Napa cabbage, shredded (about 3 cups)
1 cup shredded carrots
1/2 cup fresh cilantro leaves, roughly chopped
4 green onions, sliced
1/4 cup gluten-free pretzels, crushed
In a small bowl, whisk together the SunButter, vinegar, tamari, Sriracha, honey, and lime juice. Whisk in the oil. Season to taste with salt and pepper.
In a large salad bowl, combine the chicken, cabbage, carrots, cilantro, and green onions. Add about half the dressing and toss to coat. Serve the rest of the dressing on the side, if desired.
Top the salad with the crushed pretzels and serve.