Thai Salad
Packed with protein, this Thai salad makes for a very satisfying meal and the rainbow of colors makes it a feast for the eyes!
Servings: 8
Calories: 341kcal
Ingredients
- ½ head green cabbage
- ½ head purple cabbage
- 1 cup shredded carrots
- 1 red bell pepper
- 1 orange bell pepper
- 1 yellow bell pepper
- 2 cups shredded chicken
- 4 green onions
- ½ cup roasted salted peanuts
- 2 tbsp sesame seeds
- ½ cup cilantro
- ¼ cup extra virgin olive oil
- 1 tbsp sesame oil
- 3 tbsp soy sauce
- 2 tbsp sriracha
- 2 tbsp rice vinegar
- ¼ cup peanut butter
- 2 limes
- 4 tbsp honey
- 2 cloves garlic
- 1 tsp lemongrass
- 1 tsp ginger
- ¼ tsp black pepper
Instructions
- Chop everything very finely, you can use a food processor with a shredder attachment for the cabbage and carrots. This makes for a beautiful presentation and also allows for the dressing to really flavor everything well.
- Chop the roasted peanuts. I have a small manual nut chopper I use, but you can put them in a ziplock bag and use a rolling pin to crush them.
- Mix all the wet ingredients using a whisk or in a food processor.
- Crush the Ginger, garlic and lemongrass and add to all of these along with the pepper.
- Mix all of the vegetables, chicken and toss with the dressing. It's best to let the salad sit in the fridge for half an hour to really let the flavors fuse before eating.
- Add the cilantro and stir in just before serving to prevent it from getting soggy and discolored.
- Sprinkle the chopped peanuts, and sesame seeds and serve.
Notes
- I boiled 1 large chicken breast with 1 cup water and some salt, pepper, garlic and ginger for about 15-20 minutes and then shredded it. If you're in a hurry you can get a rotisserie chicken and take the skin off and shred.
- The sesame oil gives the dressing a nutty taste and an authentic Thai flavor. Remember when using this oil that a little goes a long way, so use it cautiously.
- Creamy peanut butter definitely tastes great and creates a rich dressing. However if you are watching calories and want to avoid all the fat you can mix ½ Cup PB2 Powder and ⅓ Cup Water, that's my personal way of eating this salad unless I'm making it for company.
- Lemongrass is very tough and fibrous. I usually remove the outer skin by making a long slit with my knife and peeling it off. I then use the softer inside after grinding it very well in my food processor.
Nutrition
Serving: 1g | Calories: 341kcal | Carbohydrates: 27g | Protein: 17g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 26mg | Sodium: 605mg | Potassium: 651mg | Fiber: 6g | Sugar: 16g | Vitamin A: 4431IU | Vitamin C: 126mg | Calcium: 106mg | Iron: 2mg