Crunchy Thai Chicken Salad with Peanut Dressing

thai chicken salad_.jpg

Crunchy Thai Chicken Salad with Peanut Dressing

For the dressing:

  • 2 Tbs. vegetable or grapeseed oil 

  • 2 cloves garlic, minced

  • 1 Tbs. fresh ginger, grated

  • 1/2 cup peanut butter

  • 3/4 cup water

  • 1/4 cup soy sauce

  • 1/4 cup  lime juice or rice wine vinegar 

  • 1 Tbs. honey (or more to taste - also depends on if your peanut butter has sugar in it)

  • 2 Tbs. sesame oil 

  • 1 tsp. gochujang (or your favorite hot sauce) 

For the salad

  • 1 cup cabbage, thinly sliced

  • 1 cup shredded chicken

  • 1 bell pepper, thinly sliced

  • 2 carrots, thinly sliced

  • 1 cucumber thinly sliced

  • 1 zucchini thinly sliced

  • 1 bunch green onions, white parts thinly sliced

  • 1 cup fresh soft herbs, such as basil or cilantro

  • 1 cup roasted unsalted peanuts

  • 1 teaspoon black sesame seeds

In a medium saute pan over medium low heat warm the grapeseed oil. Add the garlic and ginger and saute for about 30 seconds. Add the peanut butter, water, soy sauce, lime juice, honey, sesame oil and gochujang (if using). Continue cooking the peanut sauce over low heat, whisking occasionally until the peanut sauce is smooth. (Peanut sauce will look broken at the beginning but keep whisking and it will come together.)  Set aside.

In a large bowl combine the cabbage, chicken, bell pepper, carrots, cucumber, zucchini, green onions, herbs, and peanuts. Drizzle with a little of the peanut sauce and toss well until everything is covered. Taste for salt and top with sesame seeds.

Makes about 4 to 6 servings

Fridge ForagingAmanda Frederickson2 Comments