Ingredients:

  • 400g Napa cabbage, thinly shredded
  • 200g Red cabbage, shredded
  • 120g carrots, matchstick cut
  • 1 large red bell pepper, thinly sliced
  • 3 green onions, bias-sliced
  • 15g fresh cilantro, roughly chopped
  • 10g fresh mint leaves, torn
  • 500g boneless, skinless chicken breasts, cooked and shredded
  • 125g creamy natural peanut butter (no added sugar)
  • 45ml low-sodium soy sauce
  • 30ml fresh lime juice
  • 30ml rice wine vinegar
  • 15ml honey or maple syrup
  • 5g fresh ginger, grated
  • 1 clove garlic, minced
  • 15ml warm water

Instructions:

  1. Prepare the salad base by combining the shredded Napa cabbage, red cabbage, matchstick carrots, and sliced red bell pepper in a large mixing bowl.
  2. Add the sliced green onions, chopped cilantro, and torn mint leaves to the cabbage mixture. Toss gently to distribute the herbs.
  3. Prepare the peanut dressing by whisking together the natural peanut butter, low-sodium soy sauce, lime juice, rice wine vinegar, honey, grated ginger, and minced garlic in a small jar or bowl.
  4. Slowly add warm water to the dressing one tablespoon at a time until it reaches a smooth, pourable, velvety consistency.
  5. Incorporate the shredded cooked chicken into the salad base.
  6. Pour the peanut dressing over the salad and toss thoroughly until all ingredients are evenly coated. Serve immediately or refrigerate for up to 3 days.