Ingredients
Scale
- 2 cups shredded chicken, or diced
- ½ head purple (red) cabbage, finely chopped
- ½ head napa cabbage, finely shredded
- 1 English cucumber, chopped
- 1 red bell pepper, diced
- 1 cup shredded carrots
- ½ cup chopped cilantro
- 4 green onions, chopped
- ½ cup chopped peanuts
- 1/2 cup peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon sriracha
- 1 clove garlic, minced
- 1 teaspoon minced ginger
- 2-4 tablespoons water
Instructions
- In a medium bowl, whisk together all dressing ingredients except water until smooth.
- Add water and whisk until the dressing reaches the desired consistency. It should coat a spoon and be pourable, but not overly thin.
- In a large bowl, add all of the salad ingredients.
- Drizzle the dressing over the top and toss until everything is mixed and evenly coated with the peanut dressing.
Notes
Ensure the chicken is fully cooked before shredding or dicing.
Adjust sriracha to your preferred spice level for the dressing.
Chill the salad for 15-20 minutes before serving for better flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 45mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.