Ingredients
Salad Ingredients
- 4 cups thinly shredded Napa cabbage
- 2 cups (about 8 ounces) shredded cooked chicken
- 2 cups fried wonton strips (homemade or store-bought)
- 1 cup chopped fresh cilantro
- 2/3 cup chopped fresh mint
- 2/3 cup julienned carrots
- 2/3 cup julienned English cucumber
- 3 scallions (thinly sliced, both white and green parts)
- 1 large red bell pepper (thinly sliced)
- 1/2 cup salted peanuts
Peanut Dressing
- 1/3 cup natural creamy peanut butter
- 3 tablespoons lime juice
- 2 teaspoons low-sodium soy sauce
- 1 tablespoon grated fresh ginger
- 1 teaspoon toasted sesame oil
- 1 large clove garlic (grated)
- 1/4 cup water (plus extra if needed)
Instructions
- Make the peanut dressing: In a bowl, whisk together peanut butter, lime juice, soy sauce, grated ginger, toasted sesame oil, grated garlic, and 1/4 cup water until smooth and evenly combined. If the dressing is too thick, gradually add more water, one tablespoon at a time, until you achieve your desired consistency.
- Toss the salad: In a large mixing bowl, combine shredded Napa cabbage, shredded cooked chicken, fried wonton strips, chopped cilantro, chopped mint, julienned carrots, julienned cucumber, sliced scallions, sliced red bell pepper, and salted peanuts. Drizzle the prepared peanut dressing over the salad and toss thoroughly to coat all the ingredients evenly.
- Serve: Transfer the salad to serving bowls or plates and enjoy immediately for maximum crunch and freshness.
Notes
- For homemade fried wonton strips, cut wonton wrappers into thin strips and fry in hot oil until golden and crisp; drain on paper towels.
- You can substitute shredded rotisserie chicken to save time.
- Adjust the dressing consistency to your liking by adding more water if necessary.
- This salad is best served fresh to keep the wonton strips crunchy.
- For a spicier version, add a dash of chili flakes or sriracha to the dressing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
- Diet: Halal
