Asian · lunch

Crunchy Asian Chicken Cabbage Salad

Name: Crunchy Asian Chicken Cabbage Salad
Prep time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Asian
Ingredients: Cooked chicken breast, shredded, about 1 1/2 cups; Green cabbage, shredded, 3 cups; Red cabbage, shredded, 1 1/2 cups; Carrot, 1 medium; Red bell pepper, 1 small; Green onions, 3; Fresh cilantro, 1/4 cup; Dry roasted peanuts, unsalted, 3 tbsp chopped; Peanut butter, smooth, 2 tbsp; Lime juice, from 1 lime; Apple cider vinegar, 1 tbsp; Toasted sesame oil, 1 tsp; Fresh ginger, 1 tsp grated; Soy sauce, 1 tbsp; Water, 2 to 3 tbsp

Shredded chicken, cabbage and carrot in a peanut-lime dressing with chopped peanuts.

20 min2 servings

46643g30g22g

This is a good way to use leftover roast chicken. The salad stays crisp for a day if you keep the dressing on the side.

Ingredients

Cooked chicken breast, shreddedabout 1 1/2 cups
Green cabbage, shredded3 cups
Red cabbage, shredded1 1/2 cups
Carrot1 medium
Red bell pepper1 small
Green onions3
Fresh cilantro1/4 cup
Dry roasted peanuts, unsalted3 tbsp chopped
Peanut butter, smooth2 tbsp
Lime juicefrom 1 lime
Apple cider vinegar1 tbsp
Toasted sesame oil1 tsp
Fresh ginger1 tsp grated
Soy sauce1 tbsp
Water2 to 3 tbsp

Steps

Whisk the peanut butter, lime juice, vinegar, sesame oil, ginger, soy sauce and enough water to make a pourable dressing.
Shred the cabbages and carrot, slice the pepper and green onions.
Combine the vegetables, chicken and cilantro in a large bowl.
Toss with the dressing and top with chopped peanuts.

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Adapted from This Farm Girl Cooks