Ingredients

The following ingredients have 6 Servings
  • ½ cup creamy peanut butter (preferably natural)
  • ¼ cup rice vinegar
  • 1 clove garlic (finely minced)
  • 2 tablespoons soy sauce (low-sodium or tamari (which is gluten-free))
  • 2 tablespoons lime juice
  • 2 teaspoons finely minced fresh ginger
  • 1 teaspoon Sriracha or other hot sauce
  • Kosher salt and freshly ground pepper to taste
  • 4 cups thinly sliced green cabbage (preferably Napa)
  • 4 cups thinly sliced romaine (iceberg is another possibility
  • 2 carrots peeled and grated
  • 1 red yellow or orange bell pepper (or a combo of half of two different colored peppers, cored, seeded and very thinly slivered)
  • 4 cups shredded cooked chicken
  • 4 scallions (trimmed and sliced (white and green parts))
  • ½ cup crushed roasted peanuts
  • ¼ cup fresh cilantro leaves (optional)
  • Lime wedges to serve

Instruction

  • Make the Dressing: In a food processor combine the peanut butter, rice vinegar, garlic, soy sauce, lime juice, ginger, Sriracha and salt and pepper – you can also which this all together in a bow of you prefer.
  • Make the Salad: In a large bowl combine the lettuce, cabbage, carrots, bell pepper and chicken. Pour oven the dressing and toss to combine. Pile into a shallow serving bow and top with the scallions, peanuts and cilantro leaves. Serve with the lime wedges.