Thai Crunch Salad with Peanut Dressing
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Iowa Girl Eats · by Kristin Porter★ 4.9 (27)

Thai Crunch Salad with Peanut Dressing

NUTRITION · PER SERVING10M COOK
CAL 28%·PRO 84%
CARBS 41G29% OF CAL
7G FIBER26G SUGAR7G OTHER
FAT 28G45% OF CAL
5G SAT23G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A crunchy cabbage salad with cooked chicken, peanuts, and cilantro, dressed in a peanut-ginger sauce with sesame and lime. Light and satisfying with bold Thai flavors, ready in 10 minutes.

mainthaisaladchickendairy freegluten freelow carb
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Nutrition & ingredients

Ingredients

serves 2
  • 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
  • 4 Tablespoons creamy peanut butter
  • 2 Tablespoons honey
  • 2 Tablespoons hot water
  • 1-1/2 Tablespoons gluten free reduced-sodium Tamari (or soy sauce if not GF)
  • 1 Tablespoon rice vinegar
  • 1/2 lime (slice remaining 1/2 lime into wedges)
  • 1 teaspoon toasted sesame seeds
  • 1 teaspoon toasted sesame oil
  • 1/4 teaspoon heaping ground ginger
  • 1 large or 2 small cloves garlic (pressed or finely minced)
  • salt and pepper
PREP
10M
SODIUM
1177MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.