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
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
- Combine salad ingredients in a large bowl: green and red cabbage, shredded chicken, sliced carrots, and sliced red bell pepper. Toss gently to combine.
- 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.
- Pour dressing over the salad and toss to coat. Sprinkle peanuts over and toss again, serve immediately.
Recipe adapted from Cooking for My Soul