Plumcot Farro Salad
In a large bowl toss together the satsumas, chopped cabbage, sliced green onions, sliced red bell peppers, shredded carrots and cilantro. Set aside.
In a medium bowl add in lime and satsuma juices, soy sauce, white wine vinegar, oil, peanut butter, garlic, honey, crushed red pepper flakes, sriracha and water. Whisk the dressing mixture until smooth. Toss the chicken with 1/3 of the salad dressing. Pour the remainder dressing on top of the vegetable mixture.
Top salad off with chicken, cashews, more green onions and cilantro, wonton strips and black sesame seeds. Serve salad chilled.