Chinese Chicken Salad with Asian Peanut Salad Dressing
Total Time
15 minutes
Prep Time
15 minutes
Rating
4.91 out of 5 stars
(30)
Ingredients
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)
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Preparation
Step 1
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).
Step 2
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.
Step 3
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