Ingredients:

  • 450g chicken breast, thinly sliced into strips
  • 400g Napa cabbage, shredded
  • 200g red cabbage, shredded
  • 1 large red bell pepper, julienned
  • 150g carrots, matchstick cut
  • 30g fresh cilantro, roughly chopped
  • 30g fresh mint leaves, torn
  • 4 green onions, thinly sliced
  • 50g roasted peanuts, crushed
  • 15ml neutral oil
  • 125g creamy peanut butter
  • 45ml low sodium soy sauce
  • 30ml fresh lime juice
  • 15ml rice wine vinegar
  • 15ml honey
  • 5g fresh ginger, grated
  • 1 clove garlic, minced
  • 5ml sriracha
  • 30ml warm water

Instructions:

  1. Combine 125g peanut butter, 45ml soy sauce, 30ml lime juice, 15ml rice vinegar, 15ml honey, 5g ginger, 1 clove garlic, and 5ml sriracha in a bowl.
  2. Slowly stream in 30ml warm water until the sauce becomes pourable and smooth.
  3. Pat the 450g chicken breast strips dry with a paper towel.
  4. Heat 15ml neutral oil in a skillet over medium high heat and add the chicken.
  5. Sauté for 8 minutes until the edges are golden and the center is no longer pink.
  6. In a massive bowl, toss together the 400g Napa cabbage, 200g red cabbage, julienned red pepper, and 150g matchstick carrots.
  7. Add 30g cilantro, 30g torn mint, and the sliced green onions to the vegetable mix.
  8. Pour half of the peanut dressing over the vegetables and toss until every ribbon of cabbage is lightly coated.
  9. Place the seared chicken strips on top of the salad while they are still warm.
  10. Sprinkle with 50g crushed roasted peanuts and the remaining dressing until the salad looks lush and inviting.