Description
A vibrant salad featuring red cabbage, sugar snap peas, and a peanut butter dressing, perfect as a main dish or side.
Ingredients
Scale
- 2 cups very thinly sliced red cabbage
- 1 cup diagonally sliced sugar snap peas
- 1/4 cup diagonally sliced green onions (scallions)
- 3 cups diced cooked chicken
- 1/2 tsp. ginger puree or minced fresh ginger
- 1/2 tsp. garlic puree or minced fresh garlic
- 1/4 cup finely chopped fresh cilantro
- 3 T peanut butter
- 1 T fresh squeezed lemon juice
- 2 T peanut oil
- 3 T soy sauce
- 1 T very hot water
- 1 T sweetener of your choice
- 2 T finely chopped fresh cilantro
- 1/4 cup slivered almonds
Instructions
- Start by removing the outer leaves from the cabbage. Cut out the core and slice the cabbage into very thin pieces.
- Cut the sugar snap peas diagonally into bite-sized pieces and thinly slice the green onions.
- Chop the cooked chicken into chunks, about 1 inch square.
- In a food processor, combine ginger puree, garlic, cilantro, peanut butter, lemon juice, peanut oil, soy sauce, hot water, and sweetener. Pulse for about one minute until smooth.
- Taste the dressing and adjust if necessary.
- In a large salad bowl, add the chicken and half the dressing. Toss to coat the chicken.
- Add the cabbage, sugar snap peas, and green onions to the bowl. Toss again and add more dressing as needed.
- Serve in individual bowls, topped with chopped cilantro and slivered almonds.
Notes
Keep the dressing separate if making ahead to maintain crunchiness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg