Ingredients
Scale
Salad
- 2 cups cooked chicken, shredded (or use tofu for a vegetarian option)
- 4 cups coleslaw mix, typically a mix of cabbage and carrots
- 1 red bell pepper, thinly sliced
- 1/2 cup chopped peanuts
- 1/4 cup fresh cilantro, chopped
Dressing
- 1/4 cup peanut butter
- 2 tablespoons soy sauce (or tamari for a gluten-free option)
- 1 tablespoon honey (or maple syrup for a vegan option)
- 1 tablespoon lime juice
- 1 teaspoon ginger, grated
- 1 tablespoon sesame oil (or olive oil)
Instructions
- Prepare the Salad Base:
In a large bowl, combine the shredded chicken (or tofu), coleslaw mix, thinly sliced red bell pepper, chopped peanuts, and fresh cilantro. Toss these ingredients together to ensure they are evenly distributed. - Make the Dressing:
In a smaller bowl, whisk together the peanut butter, soy sauce, honey, lime juice, grated ginger, and sesame oil. Continue whisking until the dressing is smooth and all ingredients are well incorporated. - Combine Salad and Dressing:
Pour the prepared dressing over the salad ingredients in the large bowl. Toss everything together thoroughly, ensuring that the dressing coats all components of the salad evenly. - Serve or Chill:
You can serve the salad immediately for a fresh and crunchy texture. Alternatively, you can chill it in the fridge for about 30 minutes to allow the flavors to meld and develop further.
Nutrition
- Serving Size: One Normal Portion
- Calories: 320
- Fat: 15g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g