Here's What You'll Need
brussels sprouts, olive oil, red bell pepper, rotisserie chicken, carrots, radish, almonds, scallions, mint, cilantro, rice vinegar, sesame oil, soy sauce, garlic, agave nectar, ginger paste
Heat olive oil in a skillet. Add shredded Brussels sprouts, then season with salt and pepper. Sauté until tender, 6-8 minutes, stirring occasionally. Transfer to a large mixing bowl.
To the Brussels sprouts add rotisserie chicken, diced bell peppers, carrots, radishes, sliced almonds, scallions, cilantro, and chopped mint. Toss well to mix.
Combine olive oil, rice vinegar, sesame oil, soy sauce, garlic, agave, and ginger paste in a measuring cup. Whisk well, or shake. Store in fridge until needed.
Pour the vinaigrette on top of the warm slaw, then toss well. Serve warm, room temperature, or cold.