Ingredients
Scale
- 2 boneless cooked chicken breasts or rotisserie chicken meat
- 3 cups shredded napa cabbage
- 1 cup red/purple cabbage
- 1 head romaine lettuce, chopped
- 2 carrots, peeled or grated
- 1 red bell pepper, sliced
- 1 medium sized cucumber, sliced
- 1 heaping cup snap peas
- 1/3 cup roasted peanuts
- 1–2 scallions, sliced – for garnish
Spicy Peanut Dressing
- 3/4 cup creamy peanut butter
- 1 tablespoon sesame oil
- 2 tablespoons rice wine vinegar
- 1 tablespoon coconut aminos or soy sauce (optional but delicious)
- juice from 1 lime
- 1 heaping teaspoon freshly grated ginger
- 2–3 garlic cloves, minced
- 1 pinch red pepper flakes
- 1/2 teaspoon (or more) sriracha hot sauce
- salt and pepper, to taste
- hot water, as needed to thin the dressing
Instructions
The instructions are simple – layer the ingredients on top of one another in a mason jar or arrange them on a shallow serving bowl or plate to be enjoyed right away.
- To make the dressing, combine all ingredients in a jar with a lid. Add in 1 tablespoon of hot water and stir until smooth – keep adding more water to thin out the dressing and help the peanut butter become more smooth. Store in the container with the lid on in your refrigerator.
Store the salad without the dressing on. Only dress the salad when you are ready to enjoy it.
Notes
This recipe makes 4 lunch sized salads.
- Prep Time: 10
- Cook Time: 10
- Category: salad
- Method: stove top
- Cuisine: salad