Ingredients
- For the Peanut Dressing:
- ¼ cup creamy peanut butter
- 2 tablespoons vegetable oil (or any mild-tasting oil)
- ¼ cup rice vinegar
- 1–2 cloves garlic
- 1 tablespoon toasted sesame oil
- 1–2 teaspoons chili paste
- 1 ½ teaspoons minced ginger (or ginger paste)
- For the Salad:
- 3 cups shredded Savoy cabbage, loosely packed (see notes)
- 2 cups shredded red cabbage, loosely packed (see notes)
- 2 small carrots, peeled and shredded
- ½ lb shredded chicken
- 1 bell pepper, cut into thin strips (1/2 yellow and 1/2 red for color)
- 1 cup chopped or sliced cucumber
- 1 cup snap peas, sliced on an angle
- 6 small green onions, thinly sliced
- ½ cup fresh cilantro leaves, rough chopped
- For Garnish:
- Roasted salted peanuts
- Sesame seeds
Instructions
- Make the Dressing: In a small food processor or using an immersion blender, combine all the peanut dressing ingredients. Blend until smooth and adjust the flavor if needed. If the dressing is too thick, thin it out with a little extra vegetable oil and rice vinegar.
- Prep the Ingredients: Shred the vegetables ahead of time and store them in plastic wrap in the refrigerator to save time. When ready to assemble the salad, arrange or toss the salad ingredients into a large bowl. A wide shallow bowl is ideal to show off all the vibrant colors and textures.
- Toss the Salad: Drizzle the dressing over the salad ingredients and toss until everything is evenly coated. You may not need all the dressing, so add gradually and taste as you go.
- Garnish and Serve: Garnish the salad with roasted salted peanuts and sesame seeds. Serve any extra dressing on the side.
Notes
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- Prep Time: 20 minutes
- Cook Time: undefined
- Category: Salad, Main Dish
- Method: Mixing
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 300 kcal
