Chinese Chicken Salad with Asian Peanut Salad Dressing

• Meat

  • 1 1/2 cups Chicken, cooked

• Produce

  • 1 1/2 cups Bean sprouts
  • 1 1/2 cups Carrots
  • 1 1/2 cups Chinese cabbage / napa cabbage
  • 1 Garlic clove
  • 1/2 tsp Ginger
  • 1/4 cup Peanuts
  • 1 cup Red cabbage
  • 1 Shallot / green onion / scallion

• Condiments

  • 1 tbsp Honey
  • 2 1/2 tbsp Peanut butter
  • 2 tsp Soy sauce
  • 2 tsp Sriracha

• Pasta & Grains

  • 1/4 cups Noodles, crunchy fried

• Oils & Vinegars

  • 1 tbsp Canola oil
  • 1 2/3 tbsp Rice wine vinegar
  • 2 tsp Sesame oil, toasted

• Liquids

  • 1 tbsp Water

Found on recipetineats.com

Description

Ingredients

• 2½ 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 - 1½ tbsp water (or lime juice)
• 1 garlic clove, minced
• ½ tsp ginger, freshly grated
• 1½ cups Chinese cabbage / Napa cabbage, shredded
• 1 cup red cabbage, shredded
• 1½ cups carrots, julienned (I used Just Veg pre shredded carrots) (Note 1)
• 1½ cups shredded cooked chicken
• 1½ cups bean sprouts
• 1 shallot / green onion / scallion, finely sliced on the diagonal
• ¼ cup peanuts, roughly chopped
• ¼+ cups crunchy fried noodles (I use Changs)

Directions

• 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).
• 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.

Nutrition