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Thai-Inspired Chicken Cabbage Salad with Peanut Dressing

Thai-Inspired Chicken Cabbage Salad with Peanut Dressing

It’s not often that we have leftover peanut sauce in this house.  It’s typically long gone by the time the last juicy morsel of meat is bitten off the final satay skewer of the night.  The creamy, nutty, mildly spicy peanut sauce just goes so well with satay — no bite is as good without it and every bite is better with more of it!

Somehow, though, the boyfriend and I wound up with an excess of this delectable sauce this weekend.  I can’t explain how it happened, but it did.  Of course I couldn’t let it go to waste.  Since I was feeling like something a little lighter than more satay skewers or even fried tofu the next day, I decided to turn the remaining peanut sauce into a dressing for a light Thai-inspired chicken cabbage salad.

Thai-Inspired Chicken Cabbage Salad with Peanut Dressing

I tossed some green and purple cabbage together along with carrots, cucumbers, fresh herbs, and some shredded chicken.  To help the peanut sauce stand up to the cabbage, I ended up adding a little more vinegar and sugar, some freshly grated ginger, and a squeeze of lime.  These small additions really made the peanut dressing pop with bright, refreshing flavors…  Poured on top of the cabbage base, it made for an awesome Thai-inspired salad!

Thai-Inspired Chicken Cabbage Salad with Peanut Dressing

Thai-Inspired Chicken Cabbage Salad with Peanut Dressing

Thai-Inspired Chicken Cabbage Salad with Peanut Dressing

Makes 2 servings

Thai-Inspired Chicken Cabbage Salad with Peanut Dressing

Ingredients

    Ingredients for Cabbage Salad:
  • 1 chicken breast
  • 2 cups green cabbage, shredded
  • 1/4 cup purple cabbage, shredded
  • 1/4 cup carrots, cut into thin slices
  • 1/4 cup cucumber, cut into thin slices
  • 1/4 cup Thai basil, mint, and cilantro leaves, roughly chopped
  • Lime slices, to garnish
  • Ingredients for Peanut Salad Dressing:
  • 1/3 cup satay peanut sauce
  • 1 Tablespoon vinegar
  • 1 Tablespoon sugar
  • 1 Tablespoon fresh grated ginger
  • 1 Tablespoon fresh lime juice

Instructions

  1. Bring a pot of water to a gentle boil on the stove. Place a chicken breast in the boiling water and cook until it is no longer pink inside. Remove and allow to cool, then shred into bite-sized pieces.
  2. Wash all of your vegetables. Chop the cabbage, mint, cilantro, and Thai basil coarsely. Slice the carrots and cucumbers into bite-sized thin strips.
  3. Prepare the salad dressing by mixing the satay peanut sauce, vinegar, sugar, grated ginger, and lime juice. Set aside to allow the flavors to meld.
  4. Assemble the salad by tossing all ingredients in a bowl and pouring as much peanut sauce dressing as you like over it. Garnish with a slice of lime and enjoy!

 

2 comments… add one
  • Ankhara February 22, 2014, 12:10 am

    Thanks for sharing! Really helpful. Fabulous photos!

  • Amy | Club Narwhal July 17, 2013, 3:18 pm

    Rachel, I have been eating a version of Thai salad with peanut dressing nonstop this summer. I cannot wait to try your dressing–it is making my mouth water :)

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