Thai Peanut Chicken Crunch Slaw Salad
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Prep time: 
Total time: 
Serves: 6 servings (1½ cups each)
 
Ingredients
Sauce:
  • ⅓ cup light coconut milk
  • ¼ cup smooth peanut butter
  • 1 Tbsp toasted sesame oil
  • 2 Tbsp fresh lime juice
  • 1 Tbsp low-sodium soy sauce
  • ½ tsp crushed red pepper flakes
  • 2 tsp rice wine vinegar
  • 2 tsp honey
  • ⅛ tsp ground ginger
Slaw Salad:
  • 3 cup loosely packed shredded cabbage*
  • 2 cups broccoli slaw
  • 8 green onions, sliced
  • 1 red bell pepper, diced
  • ½ cup cilantro, chopped
  • 1½ cups rotisserie chicken, shredded
  • 1 cucumbers, seeded & diced
  • ½ cup slivered almonds
Instructions
  1. Place sauce ingredients in a blender or mini food prep and pulse until smooth; set aside.
  2. Combine all salad slaw ingredients, cabbage through cucumber, in a large bowl. Pour dressing over the top and toss well. Top with slivered almonds.
Notes
*I used half purple and half green cabbage

Recipe slightly adapted from The Creative Bite
Nutrition Information
Serving size: 1½ cups Calories: 237 Fat: 13.7 Carbohydrates: 13.7 Sugar: 5.5 Sodium: 165 Fiber: 4.2 Protein: 16.8 Cholesterol: 29
Recipe by Prevention RD at https://preventionrd.com/2018/07/thai-peanut-chicken-crunch-slaw-salad/