Asian Chicken Slaw

1 (16-ounce) bag coleslaw mix
1 pound cooked chicken, shredded
Assorted vegetables (broccoli, carrots, red peppers, peas)
1 cup sliced scallions
1/2 cup chopped cashews (optional)

Dressing:

1/4 cup soy sauce
2 tablespoons white vinegar
2 tablespoons peanut butter
1 tablespoon sugar
2 cloves garlic, minced
1 teaspoon freshly grated ginger
1/2 cup canola oil
1 tablespoon sesame oil

In a large bowl, toss together the vegetables.

In a medium bowl, stir the soy sauce, vinegar, peanut butter, sugar, minced garlic, and grated ginger until well blended. Slowly whisk in the canola oil and sesame oil. Season the mixture with salt and pepper to taste.