Description

A crunchy, colorful salad with shredded chicken, cabbage, and carrots tossed in a creamy peanut dressing. Packed with flavor and perfect for meal prep.

Ingredients

For the Salad:

2 cups cooked chicken breast, shredded or diced

3 cups shredded green cabbage

1 cup shredded red cabbage

1 cup julienned carrots

1 red bell pepper, thinly sliced

½ cup chopped cilantro

⅓ cup chopped green onions

½ cup chopped roasted peanuts

1 tablespoon sesame seeds (optional)

For the Peanut Dressing:

⅓ cup creamy peanut butter

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 tablespoon honey or maple syrup

1 teaspoon grated ginger

1 garlic clove, minced

Juice of 1 lime

2–4 tablespoons warm water (to thin)

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Instructions

In a large bowl, combine green and red cabbage, carrots, bell pepper, cilantro, and green onions.

Add cooked chicken and gently toss to combine.

In a separate bowl, whisk together peanut butter, soy sauce, vinegar, sesame oil, honey/maple syrup, ginger, garlic, and lime juice. Add warm water gradually until the dressing reaches a pourable consistency.

Pour the peanut dressing over the salad and toss everything until well coated.

Sprinkle chopped peanuts and sesame seeds on top before serving.

Serve immediately or refrigerate with dressing stored separately for meal prep.

Notes

Swap chicken for tofu, shrimp, or edamame to make it vegetarian or pescatarian.

Add rice noodles or serve over jasmine rice for a heartier bowl.

Adjust spice by adding sriracha or red pepper flakes to the dressing.

Use almond or sunflower seed butter for a nut-free version.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-cook
Cuisine: Thai-inspired