Thai Chicken Salad with Cabbage and Mango


 


4 cups shredded chicken

1 head of green cabbage, shredded

2 carrots, peeled and grated

½ head of purple cabbage, shredded

1 mango, peeled and chopped

1 cup fresh cilantro, chopped

4 green onion, sliced

1-2 red serrano pepper, sliced

Garnish-½ cup peanuts, chopped


Dressing:

½ cup smooth peanut butter

⅓ cup soy sauce

⅓ cup sesame oil

¼ cup rice vinegar

2 tablespoons sugar

1 tablespoon grated fresh ginger

1 clove of garlic, grated

2-3 tablespoons of water to thin to desired consistency


In a food processor, combine dressing ingredients.  Pulse until combined and smooth. Add water and pulse until desired consistency is reached.  


Toss the salad ingredients into a large bowl. Drizzle some of the dressing over the top.  Toss to combine.  Add more dressing if needed.  


Garnish with chopped peanuts.


Serve with 2023 Retzlaff Vineyards 2023 Sauvignon Blanc



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