Ingredients
For the Thai Chopped Salad:
- 2-3 cups purple cabbage - finely shredded or sliced
- 1 16 oz bag cole slaw mix or green cabbage - finely shredded or sliced
- 1 10 oz bag matchstick carrots
- 1 pkg shiitake mushrooms - stems removed and sliced thinly
- ½ each red, yellow and orange bell peppers - seeded and thinly sliced
- 1 medium English cucumber - sliced lengthwise, seeded, then sliced into crescents
- 1 cup edamame - cooked, cooled, shells removed
- 4 scallions - roots trimmed, thinly sliced
- ½ cup fresh basil leaves - thinly sliced
- ½ cup roasted & salted peanuts - roughly chopped
- 3 cups cooked chicken - chopped or shredded
For the Peanut Dressing:
- ½ cup peanut butter
- ⅓ cup toasted sesame oil
- ¼ cup seasoned rice vinegar
- ¼ cup fresh squeezed lime juice - approximately 2-3 limes
- ¼ cup honey
- 3 tablespoon gluten free soy sauce
- 2 tablespoon fresh ginger - finely chopped
- 1 tablespoon fresh garlic - finely chopped
- 1-2 teaspoon Siracha - to your preference for heat
Instructions
For the Thai Chopped Salad:
- Wash and chop all vegetables. Assemble in a large bowl to highlight the colors of the veggies. Top with basil and peanuts. Add cooked chicken if you’d like. Serve with Peanut Dressing.
For the Peanut Dressing:
- Place all ingredients in a blender and puree until fully combined. Chill in fridge until ready to serve with salad