Ingredients

The following ingredients have 4 Servings
  • 1 cup chopped romaine or green leaf lettuce
  • 1 cup chopped kale (or 1 additional cup other lettuce)
  • 1 cup chopped green cabbage
  • 1 cup chopped red cabbage
  • 1 bunch green onions (chopped)
  • ½ cup edamame
  • 1 bunch cilantro (roughly chopped)
  • 1 carrot (grated)
  • 2 bell peppers (I used red and yellow)
  • 1 cup diced or shredded cooked chicken
  • ½ cup wonton strips
  • ½ cup creamy peanut butter
  • 2 tablespoons lime juice
  • ¼ cup toasted sesame oil
  • ¼ cup rice vinegar
  • ⅓ cup soy sauce
  • 2 tablespoons sugar (or honey)
  • 1 teaspoon grated ginger (or 1/2 teaspoon ground ginger)
  • 1-2 teaspoons sriracha (to taste)
  • splash of fish sauce (if you have it on hand)
  • 2-3 tablespoons water (as needed, to thin)

Instruction

  • In a large bowl combine lettuce, kale, cabbage, green onions, edamame, cilantro, carrots, bell peppers, chicken, and wonton strips.
  • In a food processor or blender combine all dressing ingredients and pulse 20-30 seconds. Add water 1 tablespoon at a time to thin, as needed. Pour over salad and toss just before serving.