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
Crunchy veggies and peanut dressing......yum yum yummy!ReplyDelete