Thai Crunch Salad
Ingredients:
2 cups shredded green cabbage
1 cup shredded red cabbage
1 cup shredded carrots
1 cup cooked and cooled chicken breast, diced
1/2 cup edamame, shelled
1/2 cup chopped green onions
1/2 cup chopped cilantro
1/4 cup sliced almonds
1/4 cup crispy chow mein noodles
For the dressing:
1/4 cup peanut butter
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon honey
1 tablespoon sesame oil
1 teaspoon grated fresh ginger
1 clove garlic, minced
1-2 tablespoons water (to thin, if needed)
In a large bowl, combine the green cabbage, red cabbage, carrots, chicken, edamame, green onions, cilantro, almonds, and chow mein noodles.
In a separate bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, ginger, and garlic until smooth. If the dressing is too thick, add water a tablespoon at a time until desired consistency is reached.
Pour the dressing over the salad and toss gently to combine.
Serve immediately for a crunchy texture or refrigerate for 30 minutes to allow flavors to meld.
This recipe serves 4.
Nutritional Information (per serving):
Calories: 320
Net Carbs: 18g
Protein: 22g
Fat: 18g
For added flavor, try adding sliced bell peppers or cucumber. For a vegetarian option, substitute the chicken with tofu or chickpeas.