Asian Chicken Slaw Salad for #OurFamilyTable

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Christie from A Kitchen Hoor's Adventures said: February 6 is National Chopsticks Day! Can you use chopsticks? I used to be really good, but have lost some of the skills over the years. Share your chopstick worth recipe today to celebrate.

This is a lovely salad - jam packed with fresh crunchy veggies that are doused in a salty, peanut infused dressing. It's light and refreshing, and very satisfying! You can change up the veggies or protein to suit your preference, and adjust the amount of dressing to just a drizzle or use it all for a fairly heavy coating (though it's thin, so most will run off, just leaving you with the flavor).

I love the added texture and flavor from the roasted peanuts in this as well! 

Asian Chicken Slaw Salad by Making Miracles

Asian Inspired Broccoli Slaw by Art of Natural Living

Potsticker Sloppy Joes by A Kitchen Hoor's Adventures

Pan-Fried Cabbage and Noodle Buns by Magical Ingredients

Pork and Shrimp Pad Thai by That Recipe

Pork Bulgogi Lettuce Wraps by Hezzi-D's Books and Cooks

Szechuan Green Beans and Ground Pork by Cheese Curd In Paradise

Asian Chicken Slaw Salad

Ingredients

2 cups shredded/chopped cooked chicken

3 cups green cabbage, thinly sliced or shredded

3 cups red cabbage, thinly sliced or shredded

2 cups carrots, sliced into matchsticks

1 red bell pepper, thinly sliced

1/2 cup crushed peanuts

Peanut butter dressing

1 large clove garlic, minced

1 Tablespoon sesame oil

1 teaspoon ground ginger

1/2 cup light soy sauce

1/4 cup rice wine vinegar

2 Tablespoons lime juice

1/3 cup peanut butter

Directions

1. Combine salad ingredients in a large bowl: green and red cabbage, shredded chicken, sliced carrots, and sliced red bell pepper. Toss gently to combine.
2. In another bowl combine dressing ingredients; minced garlic, sesame oil, ginger, soy sauce, rice wine vinegar, lime juice, and peanut butter. Whisk to blend. If peanut butter doesn't incorporate easily, microwave it for 20-30 seconds and stir between until it blends into the other ingredients. 
3. Pour dressing over the salad and toss to coat. Sprinkle peanuts over and toss again, serve immediately. 

Recipe adapted from Cooking for My Soul