In a large serving bowl or platter, combine the cabbage, chicken, cucumber, oranges, onions, chow mein noodles, cashews, and cilantro.
In a small bowl or jar, combine the rice vinegar, soy sauce, ginger, sesame oil, and red pepper flakes. Stir or shake well to combine. Dress the salad and serve.
Notes
Promptly store leftovers in separate airtight containers in the refrigerator, for up to 3 days. Nutritional values are approximate and based on ⅙ the recipe.Meal Prep Instructions: Divide the vegetables and chicken into meal prep boxes. Pour the dressing into small sauce cups with lids. Place the cashews and chow mein noodles in small plastic snap bags so they don't get soggy.VariationsFor a sweeter dressing, add the reserved juice from the oranges to the dressing.To make this gluten-free, omit the chow mein noodles or use crispy fried rice noodles instead. Be sure to use gluten-free soy sauce.To make this vegan, omit the chicken and substitute stir-fried tofu or a plant-based chick'n alternative.