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Thai Peanut Chicken Crunch Slaw Salad with vibrant vegetables and peanut dressing

Thai Peanut Chicken Crunch Slaw Salad

A vibrant and nutritious salad featuring shredded chicken and fresh vegetables tossed in a creamy peanut dressing, perfect for quick meals and meal prep.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: Asian, Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

Protein
  • 2 cups cooked chicken, shredded You can substitute with tofu or shrimp if preferred.
Veggies
  • 4 cups green cabbage, shredded Use fresh cabbage for the best crunch.
  • 1 cup carrots, shredded Freshly shredded carrots add sweetness.
  • 1 cup red bell pepper, thinly sliced A colorful addition for flavor.
  • 1/4 cup green onions, chopped Adds a fresh kick.
Sauce
  • 1/3 cup peanut butter Use smooth peanut butter for a creamy dressing.
  • 2 tablespoons soy sauce To taste, can be reduced for lower sodium.
  • 2 tablespoons rice vinegar Adds a tangy flavor to the dressing.
  • 1 tablespoon honey Adjust based on desired sweetness.
  • 1 tablespoon sesame oil For a nutty flavor.
  • 1 teaspoon ginger, minced Fresh ginger enhances the dressing.
  • Salt and pepper to taste
Toppings
  • 1/2 cup peanuts, chopped For crunch and flavor.

Method
 

Preparation
  1. In a large bowl, combine the shredded chicken, cabbage, carrots, red bell pepper, green onions, and chopped peanuts.
Making the Dressing
  1. In a separate bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, ginger, salt, and pepper until smooth to create the dressing.
Combining
  1. Pour the dressing over the salad and toss well to combine all the ingredients.
  2. Serve immediately or refrigerate for up to two days for a convenient meal prep option.

Notes

Use fresh vegetables for the best flavor and crunch. Store the salad and dressing separately to maintain freshness if preparing in advance.