Description
A vibrant and refreshing Thai Chicken Salad packed with shredded cabbage, crisp vegetables, and tender chicken, tossed in a creamy, flavorful peanut dressing with a hint of ginger and chili paste. Perfect for a light, healthy meal that comes together quickly and is bursting with textures and colors.
Ingredients
Dressing
- 1/4 cup creamy peanut butter
- 2 Tbsp vegetable oil (or other mild-tasting oil)
- 1-2 cloves garlic
- 1 Tbsp toasted sesame oil
- 1-2 tsp chili paste
- 1 1/2 tsp minced ginger (or ginger paste)
Salad
- 3 cups shredded Savoy cabbage (loosely packed)
- 2 cups shredded red cabbage (loosely packed)
- 2 small carrots (peeled and shredded)
- 1/2 lb shredded chicken
- 1 bell pepper (cut in thin strips; preferably half yellow and half red)
- 1 cup chopped or sliced cucumber
- 1 cup snap peas (sliced on an angle)
- 6 small green onions (thinly sliced)
- 1/2 cup fresh cilantro leaves (rough chopped)
- Roasted salted peanuts (for garnish)
- Sesame seeds (for garnish)
Instructions
- Make the dressing: Blend the dressing ingredients including peanut butter, vegetable oil, garlic, toasted sesame oil, chili paste, and ginger using an immersion blender or a small food processor. Adjust the flavors as desired. If the dressing is too thick, thin it out with a little more vegetable oil and vinegar to reach your preferred consistency.
- Prepare the vegetables and chicken: Shred the Savoy and red cabbages, peel and shred the carrots, slice the bell pepper, cucumber, and snap peas, thinly slice the green onions, and roughly chop the cilantro. You can prepare and store these ingredients in the refrigerator a few hours ahead to save time.
- Assemble the salad: In a wide, shallow salad bowl, arrange or toss together all the shredded and chopped vegetables along with the shredded chicken to showcase the vibrant colors and textures.
- Toss with dressing: Pour enough dressing over the salad to moisten the ingredients well and toss gently to combine. You may not need to use all the dressing at once; reserve some to serve on the side if desired.
- Garnish and serve: Sprinkle the salad with roasted salted peanuts and sesame seeds for extra crunch and flavor. Serve immediately for the best texture and freshness.
Notes
- You can shred and prepare the vegetables up to a few hours ahead and keep them wrapped in plastic in the refrigerator for convenience.
- Using a wide, shallow bowl helps highlight the colorful and diverse textures of the salad ingredients.
- If you prefer a spicier dressing, increase the chili paste to taste.
- Substitute cooked shredded chicken with tofu or tempeh for a vegetarian option.
- Ensure the peanuts used for garnish are roasted and salted to add a delightful crunch and enhance flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
