Description
A vibrant and nutrient-dense Thai-inspired salad that combines tender shredded chicken with a medley of crisp cabbage, carrots, and bell peppers. This refreshing dish is tossed in a creamy, savory peanut dressing and topped with roasted peanuts for the perfect satisfying crunch. It is an ideal quick weeknight meal or healthy lunch option that takes less than 30 minutes to prepare.
Ingredients
2 cups cooked shredded chicken breast
4 cups shredded green cabbage
2 cups shredded red cabbage
1 cup shredded carrots
1/2 cup thinly sliced red bell pepper
1/4 cup chopped fresh cilantro
1/4 cup sliced green onions
1/2 cup roasted peanuts, chopped
1/4 cup creamy peanut butter
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon grated fresh ginger
1 clove garlic, minced
2 tablespoons warm water
Instructions
In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, ginger, and garlic.
Add warm water one tablespoon at a time until the dressing is smooth and pourable.
Finely shred the green and red cabbage, and slice the bell peppers and green onions.
Place the shredded vegetables into a large salad bowl.
Add the shredded chicken, cilantro, and green onions to the bowl.
Pour the dressing over the salad and toss well until everything is evenly coated.
Top with the chopped roasted peanuts just before serving to maintain the signature crunch.
Notes
Keep the dressing separate from the salad if you plan to eat this over several days to prevent the vegetables from wilting.
For extra texture, you can add crispy wonton strips or chow mein noodles right before serving.
Customize by adding edamame or cucumber slices for more freshness.
- Prep Time: 15
- Cook Time: 10
- Category: Recipes
- Method: No-cook preparation
- Cuisine: Thai-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 7g
- Sodium: 580mg
- Fat: 16g
- Saturated Fat: 3g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 65mg