Asian Cabbage Salad

1 head cabbage, chopped
3 stocks celery, sliced
1/2 c sugar snap peas, halved
1 can mandarin oranges, drained
2 T butter  
1 c cashews
1 c sliced almonds
3 T sesame seeds
1/2 c olive oil
1/4-1/3 c sweetener (stevia, agave, honey, sugar)
1/3 c rice wine vinegar
1 t salt
1 t pepper
2 T shredded coconut
1 bag wonton strips
2 cooked chicken breast, chopped (optional)
Add cabbage, celery, and peas in large bowl. Drain oranges and add to mixture. Saute nuts and seeds in butter until slightly browned. Let cool in separate bowl. Make dressing in separate container with oil, sweetener, vinegar, salt, and pepper. Shake until well mixed and let chill in fridge. Before serving, mix all ingredients together and top with cooked chicken, coconut and wonton strips.