Remade this – a salad on the site since 2015. When I remake I usually add subtle changes, but not this time. This was made exactly as written and it was better than I remembered. I love peanut sauce – my husband not so much. This was made just for me, and I ate it for lunch and dinner for two or three days straight (and happily). It’s just so good.
A bunch of ways to customize – one being to buy shredded cabbage and carrots instead of doing it yourself. I’ve made this with regular Skippy peanut butter in the past but this time I made it with my organic Costco pb that doesn’t have any sugar – it works with both. If you want more of a kick then up the Sriracha (or omit all together if kids are eating). If you don’t like cilantro then swap in sliced scallions or fresh parsley (but honestly the cilantro is what makes it next level good). It’s not the prettiest salad so the cilantro garnish is key. I hope you like this as much as I did because, truth be told, I can’t wait to make it again.
Cabbage and Chicken Slaw with Spicy Peanut Dressing
Juice from 1 lime
1/2 c. creamy peanut butter
1/4 c. rice vinegar
1 tbsp. soy sauce
1 1/2 tsp. Sriracha
2 tbsp. honey
2 cloves garlic, minced or pressed through garlic press
2 c. shredded or sliced cooked chicken breast
1/2 head finely sliced green cabbage (about 8 c.)
2 c. fresh cilantro leaves
2 carrots, shaved lengthwise with a vegetable peeler
Lime wedges for serving
1. Whisk lime juice, peanut butter, rice vinegar, soy sauce, Sriracha, honey and garlic in a small mixing bowl.
2. Mix meat, cabbage, cilantro and carrot in a large mixing bowl.
3. Toss dressing with cabbage mixture until evenly coated and serve with lime wedges and a few cilantro leaves for color.