Ingredients
The following ingredients have 4 Servings
- About 3 tablespoons creamy peanut butter (great for using the bottom of the jar*)
- About 4 tablespoons boiling water
- About 2 tablespoons each ketchup
- Tamari or soy sauce
- and honey or light Agave
- About 1 tablespoon each Chipotle Tabasco or Sriracha sauce
- Toasted sesame oil
- 1 inch ginger
- grated
- 1 large clove garlic
- grated
- 3 tablespoons rice wine vinegar
- Juice of 1 lime
- grilled or caramelized if not ripe
- About ⅓ cup peanut or canola oil
- Salt and pepper
- ½ small head Savoy or Napa cabbage
- thinly sliced
- 2 small gem Romaine lettuce
- shredded
- 1 bunch scallions
- thinly sliced on angle
- 2 radishes
- matchsticks or thinly sliced
- 1 large yellow
- red or orange carrot
- cut into matchsticks or thinly sliced
- 1 cup combined mint leaves and cilantro or parsley
- torn or coarsely chopped
- 1 rotisserie chicken
- skin and bones discarded and meat pulled or sliced or 3 cups thinly sliced grilled chicken breast or thighs
- Chopped dry roasted peanuts and toasted sesame seeds
- Chili sauce or oil
- for drizzling
Instruction
- *When using the last of peanut butter, I add 3-4 tablespoons of boiling water to the jar then I replace lid and shake to loosen the peanut butter to use in sauces and dressings
- If using up the bottom of the peanut butter jar, add 3 to 4 tablespoons of boiling water to the jar, replace the lid and shake to loosen
- Add the remaining dressing ingredients and give it a shake
- Or, whisk ingredients together in a small mixing bowl
- Adjust salt and pepper, hot sauce and sesame oil to taste
- In a large mixing bowl, combine veggies and herbs, and dress with half the dressing
- Arrange on a platter, top with chicken and remaining dressing, and garnish with nuts and sesame seeds, and a couple drizzles of chili sauce or oil
