Thai Chicken Salad
3–4 cups cooked shredded chicken
1 head of green cabbage (3–4 cups shredded)
1–2 large carrots (2 cups grated)
1 green papaya or mango (1–2 cups grated) (optional)
1 cup fresh cilantro, chopped
1/2 cup peanuts, chopped
1/2 cup green onions, sliced
3–4 red serrano peppers, sliced
salt and lime juice to taste
1/2 cup peanut butter
1/3 cup coconut aminos
1/3 cup sesame oil (toasted or dark)
1/4 cup rice vinegar
2 tablespoons chili paste (sriracha works, too)
a small knob of fresh ginger, peeled
a clove of fresh garlic, peeled
1/4 cup water to thin to desired consistency
Chop: Put on some good music, pour a drink, and start choppin’!
Dressing: Pulse all ingredients in the food processor or blender. Adjust consistency with water.
Thai Chicken Salad Assembly: Toss the salad ingredients in a big bowl with a drizzle of peanut dressing so everything gets coated. Season with salt and lime juice, and maybe a shot of fish sauce if you’re feeling wild. Serve chilled.