Thai Slaw Salad with Chicken and Peanut Dressing

STRAWBERRY MOON

(taken at 10:00, June 10th) 

Thai Slaw Salad with Chicken and Peanut Dressing

Cook's notes: This slaw salad was a real winner for me, made with fresh and healthy ingredients. I really enjoyed the blend of flavors and textures, featuring cilantro, red onions, crisp bell peppers, cabbage, crunchy carrots, and rice noodles. The salad was tossed with addictive, slightly sweet, slightly sour, slightly salty, creamy peanut sauce. The flavors in the salad remind me of a salad from Granite City's restaurant called Asian Chicken Salad. Add some pieces of chicken for an extra boost of protein. I grilled the chicken ahead, but a rotisserie chicken would work just as well. 

The dressing is enough for four salads. Recipe adapted from cookingclassy.com and serves four.
Salad Ingredients:

• 4 cups shredded coleslaw mix (I used a premade bag from the produce section) 
• 1 cup matchstick carrots, roughly chopped
• 1 cup combination of sweet mini red bell and yellow peppers, diced
• 3/4 cup sliced green onions or red onions, diced
• 1/3 cup chopped cilantro (optional) 
• 1 cup crunchy rice noodles ( I used a can of La Choy)
• 1/4 cup chopped peanuts or cashews
• 1 cup each of diced cucumbers and snow peas, halved
• 2 cups of white chicken pieces
• 1 small can of drained Mandarin oranges, patted dry on a paper towel

Peanut Dressing Ingredients and Directions:

Cook's notes: use a blender, taste test and then pour into a screw type jar. The dressing is thick if not used right away; refrigerate.

• 1/3 cup creamy peanut butter
• 2 tablespoons fresh lime juice
• 1- 1/2 tablespoons rice vinegar
• 1- 1/2 tablespoons soy sauce
• 2 tablespoons honey
• 1-1/2 tablespoons packed brown sugar
• 1-1/2 teaspoon sesame oil
• 1 teaspoon sriracha or sweet chili sauce
• 1 teaspoon peeled and finely minced ginger
• 1 large clove of garlic, finely chopped
• Optional sesame seeds

Salad Directions:

• Combine all salad ingredients in a medium salad bowl and toss.
• Spoon dressing over salad and toss to coat. Sprinkle with sesame seeds if desired and serve immediately (note that you can make the salad and dressing ahead of time, just refrigerate both separately and then add dressing when ready to serve.