This Thai Peanut Chicken Crunch Slaw Salad is a colorful treat! It features juicy chicken, crispy veggies, and a yummy peanut dressing that ties it all together.
Your taste buds will thank you for the flavors and textures. It’s like a little party in a bowl! 🎉 I love that it’s easy to whip up, perfect for a quick lunch or dinner.
Key Ingredients & Substitutions
Cabbage: Green cabbage is crunchy and great for slaw, but you can use purple cabbage for a pop of color. Napa cabbage also works if you want a milder flavor.
Carrots: Shredded carrots add sweetness and color. You can swap them for shredded zucchini or bell pepper if you want a different texture!
Chicken: Rotisserie chicken is a quick option here. If you’re vegetarian, roasted chickpeas or tofu work well as substitutes!
Pepper: Red bell peppers are sweet and crisp, but you could use yellow or orange peppers for a similar taste. For a spicy kick, throw in some jalapeños.
Peanut Butter: Creamy peanut butter is key for the dressing, but almond butter can be a tasty alternative. Just be cautious with nut allergies!
Cilantro: Fresh cilantro adds a burst of flavor, but if you’re not a fan, fresh parsley could be a good swap. Basil also provides a nice twist.
How Do You Make the Peanut Dressing Smooth and Creamy?
Creating a smooth and creamy peanut dressing is where you can shine. Start by combining your peanut butter with the other ingredients in a bowl. Whisk until well blended; if it’s too thick, add a splash of water or more lime juice to loosen it up.
- Make sure your peanut butter is at room temperature for easier mixing.
- Gradually add your soy sauce, rice vinegar, lime juice, and sweetener, whisking after each addition.
- Keep tasting and adjusting with extra honey or soy sauce depending on your flavor preferences.
How to Make Thai Peanut Chicken Crunch Slaw Salad
Ingredients You’ll Need:
For the Salad:
- 2 cups shredded green cabbage
- 1 cup shredded carrots
- 1 cup cooked chicken, shredded
- 1/2 cup red bell pepper, thinly sliced
- 1/2 cup cucumber, thinly sliced
- 1/4 cup green onions, chopped
- 1/4 cup cilantro, chopped
- 1/4 cup roasted peanuts, chopped
- 1/4 cup sesame seeds
For the Peanut Dressing:
- 1/3 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
How Much Time Will You Need?
This delicious salad takes about 20 minutes to prepare and allows for 10 minutes of resting time. You’ll spend a few moments chopping and mixing the fresh ingredients and whisking up the creamy dressing. It’s a quick and refreshing dish to enjoy!
Step-by-Step Instructions:
1. Prepare the Salad Ingredients:
Start by gathering a large bowl. Add the shredded cabbage, shredded carrots, cooked shredded chicken, sliced red bell pepper, sliced cucumber, chopped green onions, chopped cilantro, and chopped roasted peanuts. Gently toss everything together until well mixed.
2. Make the Peanut Dressing:
In a separate bowl, combine the creamy peanut butter, soy sauce, rice vinegar, honey or maple syrup, lime juice, sesame oil, garlic powder, and a pinch of salt and pepper. Whisk these ingredients together until the mixture is smooth and well combined.
3. Combine Salad and Dressing:
Pour the peanut dressing over your salad mixture. Toss everything together thoroughly, ensuring that all the ingredients are coated with the creamy dressing.
4. Add the Finishing Touches:
Sprinkle sesame seeds over the top of the salad for that extra crunch and flavor. Let the salad sit for about 10 minutes so the flavors can meld beautifully.
5. Serve and Enjoy:
This refreshing salad can be served chilled or at room temperature. It’s perfect as a light meal or a side dish. Dig in and enjoy your Thai Peanut Chicken Crunch Slaw Salad!
Can I Use Different Vegetables in This Salad?
Absolutely! Feel free to mix and match vegetables based on your preference or what’s in season. Shredded purple cabbage, snap peas, or grated zucchini would all make great additions. Just ensure everything is cut into thin, bite-sized pieces for the best texture.
What Can I Substitute for Peanut Butter?
If you’re looking for a nut-free option, you can use sunbutter (sunflower seed butter) or tahini as a substitute for peanut butter. These alternatives have a similar consistency but will alter the flavor slightly, giving a unique twist to your salad.
How Long Does the Salad Last in the Fridge?
This salad is best enjoyed fresh, but it can be stored in the refrigerator for up to 2 days in an airtight container. If you make it in advance, keep the dressing separate until you’re ready to serve to prevent the veggies from getting soggy.
Can I Use Leftover Chicken for This Recipe?
Yes, leftover cooked chicken works perfectly! Shred or chop it into bite-sized pieces before adding it to the salad. Just ensure it’s heated properly if you prefer warm chicken, or keep it cold for a refreshing touch.
