Ingredients

The following ingredients have 2 Servings
  • 2 1/2 tbsp peanut butter
  • 2 tsp toasted sesame oil
  • 1 tbsp canola oil ((or vegetable, grapeseed or peanut oil))
  • 2 tsp soy sauce
  • 2 tsp+ Sriracha
  • 1 tbsp honey
  • 1 tbsp + 2 tsp rice wine vinegar
  • 1 - 1 1/2 tbsp water ((or lime juice))
  • 1 garlic clove (, minced)
  • 1/2 tsp ginger (, freshly grated)
  • 1 1/2 cups Chinese cabbage / Napa cabbage (, shredded)
  • 1 cup red cabbage (, shredded)
  • 1 1/2 cups carrots (, julienned (I used Just Veg pre shredded carrots) (Note 1))
  • 1 1/2 cups shredded cooked chicken
  • 1 1/2 cups bean sprouts
  • 1 shallot / green onion / scallion (, finely sliced on the diagonal)
  • 1/4 cup peanuts (, roughly chopped)
  • 1/4+ cups crunchy fried noodles ((I use Changs))

Instruction

  • Mix Dressing in a jug or small bowl. Use water to adjust consistency (it should be pretty thick and gloopy), Sriracha for spiciness and saltiness with salt (not more soy sauce).
  • Place all Salad ingredients in a bowl, reserving some noodles, peanuts and shallots for topping. Drizzled with Dressing and toss. Garnish with remaining noodles, peanuts and shallots and serve immediately.