why make this recipe
This Thai Peanut Chicken Crunch Slaw Salad is a delightful mix of flavors and textures. The combination of crunchy vegetables, tender chicken, and a creamy peanut sauce makes it both tasty and satisfying. It’s perfect for a light lunch, a side dish at dinner, or a picnic treat. Plus, it’s quick to make!
how to make Thai Peanut Chicken Crunch Slaw Salad
Ingredients:
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1 cup cooked chicken, diced
- 1/2 cup bell peppers, sliced
- 1/4 cup green onions, chopped
- 1/4 cup cilantro, chopped
- 1/3 cup peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon lime juice
- Salt and pepper to taste
- Chopped peanuts for garnish
Directions:
- In a large bowl, combine the shredded cabbage, carrots, chicken, bell peppers, green onions, and cilantro.
- In a separate bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, sesame oil, and lime juice until smooth.
- Pour the peanut dressing over the salad and mix well to coat all the ingredients.
- Season with salt and pepper to taste.
- Let the salad chill in the refrigerator for about 30 minutes to allow the flavors to blend.
- Before serving, sprinkle chopped peanuts on top for added crunch.
how to serve Thai Peanut Chicken Crunch Slaw Salad
Serve this salad chilled or at room temperature. It makes a great main dish or a side dish. You can also serve it on a bed of lettuce or in wraps for a fun twist.
how to store Thai Peanut Chicken Crunch Slaw Salad
Store any leftovers in an airtight container in the refrigerator. This salad is best enjoyed within 2-3 days. The crunchiness may soften over time, but the flavors will still be delicious.
tips to make Thai Peanut Chicken Crunch Slaw Salad
- For extra crunch, add more vegetables like radishes or snap peas.
- If you prefer more heat, add a bit of sriracha or chili flakes to the dressing.
- You can make the salad ahead of time, just keep the dressing separate until ready to serve to keep the veggies fresh.
variation
For a vegetarian version, you can replace the chicken with tofu or chickpeas. You can also try different nuts like cashews for a unique flavor.
FAQs
Can I make this salad ahead of time?
Yes, you can prepare the salad a few hours in advance. Just keep the dressing separate until you are ready to serve.
What can I substitute for peanut butter?
You can use almond butter or sunflower seed butter as a substitute for peanut butter if there are nut allergies.
Is this salad gluten-free?
To make it gluten-free, ensure you use gluten-free soy sauce or tamari in the dressing.
Thai Peanut Chicken Crunch Slaw Salad
Ingredients
Salad Base
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1 cup cooked chicken, diced
- 1/2 cup bell peppers, sliced
- 1/4 cup green onions, chopped
- 1/4 cup cilantro, chopped
Peanut Dressing
- 1/3 cup peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon lime juice
- Salt and pepper to taste
- Chopped peanuts for garnish
Instructions
Preparation
- In a large bowl, combine the shredded cabbage, carrots, chicken, bell peppers, green onions, and cilantro.
- In a separate bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, sesame oil, and lime juice until smooth.
- Pour the peanut dressing over the salad and mix well to coat all the ingredients.
- Season with salt and pepper to taste.
- Let the salad chill in the refrigerator for about 30 minutes to allow the flavors to blend.
- Before serving, sprinkle chopped peanuts on top for added crunch.