Thai Peanut Chicken Crunch Slaw Salad
Author: Nicole Morrissey
Prep time:
Total time:
Serves: 6 servings (1½ cups each)
- 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
- 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
- Place sauce ingredients in a blender or mini food prep and pulse until smooth; set aside.
- Combine all salad slaw ingredients, cabbage through cucumber, in a large bowl. Pour dressing over the top and toss well. Top with slivered almonds.
*I used half purple and half green cabbage
Recipe slightly adapted from
The Creative Bite 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/thai-peanut-chicken-crunch-slaw-salad/
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