Asian Rice Salad

For the Salad:

• 1 bag cooked rice medley such as Minute Rice, cooled to room temp
• ½ cup romaine lettuce shredded
• 1 cup matchstick carrots
• 1 cup red cabbage shredded
• 1 cup edamame shelled
• 1 medium red bell pepper seeded and sliced
• ¼ cup Freshly chopped cilantro
• 1 can mandarin oranges 15oz can, drained
• 2 cups shredded chicken rotisserie works well; or omit for meatless
• ½ cup toasted sliced almonds
• ¼ cup green onions sliced thinly

For the Dressing:

• ¼ cup seasoned rice wine vinegar found in most stores' Asian aisles
• 1 tsp ginger grated
• 2 cloves garlic minced
• 1 tsp Sriracha
• 1 TB soy sauce
• 3 TB pure honey
• 3 tsp granulated sugar
• 2 TB Asian toasted sesame oil caramel brown in color
• ⅓ cup canola or olive oil
• ¼ tsp kosher salt
• ½ tsp fresh ground black pepper
• 1 TB toasted sesame seeds