Categories: Asian

Ingredients

• 3 cups coleslaw mix (green cabbage, red cabbage, carrot mix)
• 1/2 red pepper, sliced into thin matchsticks
• 1 chicken breast, cooked then shredded
• 2 green onions, chopped
• 3 Tablespoons peanuts, finely chopped
• 3 Tablespoons chopped cilantro
• For the Thai Peanut Dressing:
• 4 Tablespoons smooth peanut butter (I used Smucker’s Natural)
• 2 Tablespoons honey
• 2 Tablespoons warm water
• 1-1/2 Tablespoons gluten-free Tamari or soy sauce (dish will not be GF if using traditional soy sauce)
• 1 Tablespoon rice vinegar
• juice of 1/2 large lime (slice remaining 1/2 lime into wedges)
• 1 teaspoon toasted sesame seeds
• 1 teaspoon toasted sesame oil
• heaping 1/4 teaspoon ground ginger
• 1 large or 2 small cloves garlic, pressed or minced
• salt and pepper

Directions

1. Add ingredients for Thai Peanut Dressing into a mason jar or bowl then shake or whisk to combine. Taste then adjust lime juice and/or add water to thin if necessary.
2. Add remaining ingredients into a large bowl. Drizzle desired amount of dressing on top then toss well to combine. Scoop into bowls then serve with lime wedges.

3. Notes

4. This recipe would make great mason jar salads! To the bottom of a 16oz mason jar, scoop in several Tablespoons dressing then layer salad ingredients in the order listed in the recipe above (coleslaw mix, red pepper, chicken, etc.)

Email to a friend | Print this recipe | Back