Ingredients:

  • 1 lb (450g) cooked chicken breast, shredded or cubed
  • 6 cups (150g) shredded Napa cabbage
  • 2 cups (100g) shredded red cabbage
  • 1 cup (130g) shredded carrots
  • 1/2 cup (50g) sliced red onion, thinly slivered
  • 1/2 cup (60g) sliced red bell pepper
  • 1/2 cup (30g) chopped fresh cilantro
  • 1/2 cup (75g) roasted salted peanuts, roughly chopped
  • 1/2 cup (125g) creamy peanut butter
  • 3 tbsp (45ml) rice wine vinegar
  • 2 tbsp (30ml) soy sauce
  • 2 tbsp (30ml) honey
  • 1 tbsp (15ml) fresh lime juice
  • 1 tsp (5ml) Sriracha
  • 1 tbsp (15ml) toasted sesame oil
  • 3 tbsp (45ml) warm water

Instructions:

  1. In a small bowl or mason jar, combine the peanut butter, rice vinegar, soy sauce, honey, lime juice, Sriracha, and sesame oil.
  2. Whisk vigorously until the mixture is smooth.
  3. Slowly drizzle in warm water one tablespoon at a time, whisking constantly, until the dressing reaches a velvety, pourable consistency.
  4. In a large mixing bowl, combine the shredded Napa cabbage, red cabbage, shredded carrots, slivered red onion, sliced red bell pepper, and chopped cilantro.
  5. Add the shredded or cubed cooked chicken breast to the vegetable mixture.
  6. Pour the peanut dressing over the salad and toss thoroughly to ensure all ingredients are evenly coated.
  7. Garnish with chopped roasted salted peanuts before serving.