Thai Crunch Salad

Servings: 4

Ingredients

Salad

• 2 cups shredded Napa cabbage

• 1 cup shredded purple cabbage

• 1 cup shredded carrots

• 1 cup cooked edamame, shelled

• 1 red bell pepper, thinly sliced

• 1/2 cup fresh cilantro, chopped

• 1/4 cup green onions, sliced

• 1/4 cup roasted peanuts, chopped

• 1 large cooked chicken breast, shredded (about 12 ounces)

Dressing

• 3 tablespoons peanut butter, smooth

• 2 tablespoons soy sauce

• 1 tablespoon rice vinegar

• 1 tablespoon lime juice

• 2 teaspoons honey or maple syrup

• 1 clove garlic, minced

• 1 teaspoon grated fresh ginger

• 1 teaspoon sesame oil

• 1-2 teaspoons sriracha or to taste (adjust based on spice preference)

Instructions

1. Prepare Salad: In a large bowl, combine shredded Napa cabbage, purple cabbage, carrots, red bell pepper, cilantro, green onions, and cooked edamame.

2. Add Chicken: Incorporate the shredded cooked chicken breast to the bowl.

3. Make Dressing: In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, honey or maple syrup, minced garlic, grated ginger, sesame oil, and sriracha until smooth. Adjust the consistency with a little water if the dressing is too thick.

4. Combine: Toss the salad with the dressing to coat everything evenly.

5. Garnish: Sprinkle chopped roasted peanuts over the top.

6. Chill and Serve: For best flavor, let the salad chill in the refrigerator for about an hour before serving.

Nutritional Information (per serving)

• Calories: Approximately 350-400 kcal

• Protein: 28 g

• Fat: 18 g

• Carbohydrates: 22 g

• Fiber: 6 g

• Sugars: 8 g