Start by preparing your mise en place to ensure everything is ready before assembly. Thinly slice the celery on a diagonal into 1/4-inch pieces, cut the cucumber into thin matchsticks or half-moons, slice the snap peas into 1/2-inch slivers, thinly slice the red pepper into strips, and finely mince the red onion. I recommend preparing the vegetables in this order so the onion's sharpness doesn't linger on your cutting board and transfer to other ingredients. Place all prepped vegetables in a large bowl as you finish each one.

While your vegetables rest, toast the almonds and sesame seeds separately in a dry skillet over medium heat for 2-3 minutes, stirring frequently until fragrant and lightly golden. This step is optional but I always do it because toasting intensifies their nutty flavor and adds wonderful depth to the salad. Set them aside to cool slightly—you'll add these just before serving to preserve their crunch.

In a jar with a tight-fitting lid, combine the canola oil, cider vinegar, rice vinegar, sugar, salt, soy sauce, garlic powder, black pepper, sesame oil, and ground ginger. Seal the jar and shake vigorously for 30 seconds until the sugar dissolves and all ingredients are well combined. The dressing should be emulsified and balanced—taste it and adjust the salt or vinegar if needed to your preference.

Add the coleslaw mix and sliced fresh vegetables from Step 1 to a large serving bowl. Top with the shredded or cubed chicken, then pour the dressing from Step 3 over everything and toss well to coat all ingredients evenly. Let the salad sit for 15-20 minutes before serving—this allows the vegetables to soften slightly and the flavors to meld together beautifully.

Just before serving, stir in the toasted almonds and sesame seeds from Step 2. This timing is crucial—adding them right before serving keeps them crispy and prevents them from becoming soft or soggy from the dressing.