Ingredients
Scale
3–4 cups cooked shredded chicken
1 head of green cabbage, shredded
1–2 large carrots, grated
1–2 cups grated green papaya or mango (optional)
1 cup fresh cilantro, chopped
1/2 cup peanuts, chopped
1/2 cup green onions, sliced
3–4 red serrano peppers, sliced
Salt and lime juice to taste
1/2 cup peanut butter
1/3 cup low sodium soy sauce
1/3 cup toasted sesame oil
1/4 cup rice vinegar
2 tablespoons sambal oelek
2 tablespoons sugar
1 small knob fresh ginger, peeled
1 clove fresh garlic, peeled
1/4 cup water (to thin)
Instructions
- Prepare the salad base by combining shredded chicken, cabbage, carrots, optional mango/papaya, cilantro, peanuts, green onions, and serrano peppers in a large bowl.
- Place peanut butter, soy sauce, sesame oil, rice vinegar, sambal oelek, sugar, ginger, and garlic in a food processor.
- Pulse the dressing ingredients until smooth, adding water gradually to reach your desired consistency.
- Drizzle the dressing over the salad and toss thoroughly until every ingredient is well-coated.
- Season with salt and fresh lime juice to taste.
- Serve the salad chilled for maximum freshness.
Notes
- Store dressing separately for meal prep to keep vegetables crisp.
- Adjust serrano peppers to control the heat level.
- Toasted peanuts add a better depth of flavor.
- Prep Time: 45 min
- Cook Time: 0 min
- Category: Salad
- Method: No-Cook / Food Processor
- Cuisine: Thai-Inspired
- Diet: High Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 456 calories
- Sugar: 20.9 g
- Sodium: 645.3 mg
- Fat: 30.4 g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 31.9 g
- Fiber: 6 g
- Protein: 19.6 g
- Cholesterol: 45mg