Shredded Thai chicken salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, crunchy salad of shredded cabbage, carrots, and snap peas tossed with shredded chicken and a tangy peanut-based dressing. Ready in 10 minutes, it's a quick lunch or light dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 small cabbage (shredded)
- 2 carrots (julienned/grated)
- 2 spring onions (finely sliced)
- 1 cup sugar snap peas (julienned)
- 1 red bell pepper (julienned)
- 1 yellow bell pepper (julienned)
- 2 cooked chicken breasts (shredded)
- 2 tablespoons smooth peanut butter
- 1 tablespoon soy sauce
- 2 teaspoons fish sauce
- 1 teaspoon crushed garlic
- 1 teaspoon crushed ginger
- ½ teaspoon finely chopped chillies
- juice of 1 lime
- splash of water to thin out
At a glance
PER SERVING · TIME 10M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 588mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 877mg
- Calcium
- 118mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 588MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.