INGREDIENTS
Thai Chicken Salad
- 3–4 cups cooked shredded chicken
- 1 head of green cabbage (3–4 cups shredded)
- 1–2 large carrots (2 cups grated)
- 1 green papaya or mango (1–2 cups grated) (optional)
- 1 cup fresh cilantro, chopped
- 1/2 cup peanuts, chopped
- 1/2 cup green onions, sliced
- 3–4 red serrano peppers, sliced
- salt and lime juice to taste
Peanut Dressing
- 1/2 cup peanut butter
- 1/3 cup low sodium soy sauce
- 1/3 cup sesame oil (toasted or dark)
- 1/4 cup rice vinegar
- 2 tablespoons chili paste (sriracha works, too)
- 2 tablespoons sugar
- a small knob of fresh ginger, peeled
- a clove of fresh garlic, peeled
- 1/4 cup water to thin to desired consistency
INSTRUCTIONS
- Chop: Put on some good music, pour a drink, and start choppin’!
- Dressing: Pulse all ingredients in the food processor or blender. Adjust consistency with water.
- Thai Chicken Salad Assembly: Toss the salad ingredients in a big bowl with a drizzle of peanut dressing so everything gets coated. Season with salt and lime juice, and maybe a shot of fish sauce if you’re feeling wild. Serve chilled.
