Description
This refreshing salad combines crunchy vegetables and savory chicken, dressed with a delicious peanut sauce.
Ingredients
Scale
- 2 cups very thinly sliced red cabbage
- 1 cup diagonally sliced sugar snap peas
- 1/4 cup diagonally sliced green onions (scallions)
- 3 cups diced cooked chicken
- 1/2 tsp. ginger puree or minced fresh ginger
- 1/2 tsp. garlic puree or minced fresh garlic
- 1/4 cup finely chopped fresh cilantro
- 3 T peanut butter
- 1 T fresh squeezed lemon juice
- 2 T peanut oil
- 3 T soy sauce
- 1 T very hot water
- 1 T sweetener of your choice
- 2 T finely chopped fresh cilantro
- 1/4 cup slivered almonds
Instructions
- Remove outer leaves from cabbage, cut out core, and cut into thin slices not more than 1/4 inch thick; use a Mandoline Slicer to cut the cabbage if you have one.
- Cut sugar snap peas and thinly slice green onions.
- Chop chicken into pieces about 1 inch square.
- Put ginger puree, garlic, cilantro, peanut butter, lemon juice, peanut oil, soy sauce, hot water, and sweetener in food processor.
- Pulse about one minute, until ingredients are well combined.
- Taste to see if you want more peanut butter.
- Put the chopped chicken into a large salad bowl with about half the dressing, then toss until all the chicken is coated with dressing.
- Add the cabbage, sugar snap peas, and sliced green onions and toss, adding more dressing as desired.
- Divide Asian Red Cabbage Salad into individual serving bowls and garnish with chopped cilantro and almonds or peanuts.
Notes
- You can use other vegetables or vary the proportions of different ingredients based on what you have.
- Notes for soy sauce: You may use gluten-free soy sauce if preferred.
- Notes for chicken: Ensure it is cooked and diced.
- Notes for cilantro: Fresh cilantro gives the best flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salads
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg