Thai Crunch Chicken Salad (Print Version)
Fresh cabbage, chicken, colorful veggies and creamy peanut dressing for a vibrant, delicious meal.
# Ingredients:
→ Salad
01 -
4 cups shredded green or mixed cabbage
02 -
2 cups shredded cooked chicken
03 -
1 large carrot, julienned or shredded
04 -
1 red bell pepper, thinly sliced
05 -
1/2 cup chopped fresh cilantro
06 -
1/2 cup sliced green onions
07 -
1/4 cup chopped peanuts or cashews
08 -
Sesame seeds, for garnish (optional)
→ Thai Crunch Dressing
09 -
1/4 cup creamy peanut butter
10 -
2 tablespoons soy sauce or tamari
11 -
2 tablespoons rice vinegar
12 -
2 tablespoons honey or maple syrup
13 -
1 tablespoon fresh lime juice
14 -
2 teaspoons grated ginger
15 -
1 garlic clove, minced
16 -
2 teaspoons sriracha or chili garlic sauce (optional)
17 -
4 tablespoons warm water, as needed to thin dressing
# Steps:
01 -
In a large mixing bowl, combine shredded cabbage, cooked chicken, carrot, bell pepper, cilantro, green onions, and chopped peanuts or cashews.
02 -
In a separate bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, lime juice, ginger, garlic, and sriracha if desired.
03 -
Gradually add warm water while whisking until the dressing is smooth and pourable.
04 -
Pour the dressing over the salad ingredients and toss until everything is evenly coated.
05 -
Garnish with sesame seeds or extra nuts as desired. Serve immediately or chill briefy before serving for a crisper texture.
# Notes:
01 -
To maintain crunch, dress the salad just before serving and chill the vegetables beforehand for optimal texture.