Crunchy Thai Chicken Salad with Peanut Dressing

Peanut Dressing
  • ⅓ cup creamy peanut butter
  • 3 tablespoons rice vinegar (regular vinegar plus one teaspoon of sugar will work in a pinch)
  • Juice of one lime
  • 3 tablespoons vegetable oil
  • 2 teaspoons sesame oil
  • 2 tablespoon soy sauce
  • 2 tablespoons honey
  • 2 tablespoons sugar
  • 1 garlic clove – chopped
  • 1 tablespoon fresh ginger, chopped or ½ teaspoon ground
  • 1 teaspoon salt
  • Pinch of crushed red pepper flakes
  • 2 tablespoons fresh cilantro leaves

Salad

  • 1½ cups shredded chicken
  • 4 cups shredded napa or regular cabbage
  • 2 carrots – julienned
  • 1 english cucumber – seeded and sliced
  • 1 red pepper – sliced
  • 2 green onions – sliced on the diagonal
  • ¼ cup peanuts for garnish
Instructions
  1. For Dressing: combine all ingredients in a blender or food processor and pulse until smooth and creamy.
  2. For Salad: Combine all ingredients in a bowl and toss. Toss with dressing right before serving. (You will not use the entire batch of dressing. )

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