Colorful, crunchy and sturdy enough to prepare ahead, this salad layers fresh vegetables, optional chicken and a creamy peanut dressing. Pack it into individual containers for an easy, grab-and-go lunch.
Dressing Ingredients
● ½ cup creamy peanut butter
● 3 tablespoons soy sauce
● 2 tablespoons rice vinegar
● 1 tablespoon lime juice
● 1 tablespoon honey or maple syrup
● 1 teaspoon toasted sesame oil
● 1 teaspoon freshly grated ginger
● 1 small garlic clove, grated or minced
● ¼ teaspoon crushed red pepper flakes, optional
● 3 to 5 tablespoons warm water, as needed
Salad Ingredients
● 2 cups cooked shredded chicken (optional)
● 4 cups mixed salad greens (spinach, radicchio, green leaf)
● 2 cups thinly sliced red cabbage
● 2 cups shredded carrots
● 1 English cucumber, thinly sliced
● ½ small red onion, thinly sliced
● ¼ cup chopped peanuts, optional
● Chopped cilantro or green onions, optional
Instructions
● In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, ginger, garlic and red pepper flakes.
● Add the warm water, 1 tablespoon at a time, until the dressing is creamy but pourable. Peanut dressing thickens as it sits, so make it slightly thinner than you think it needs to be.
● Toss the shredded chicken with about one-third of the dressing.
● To prepare one large salad, arrange the greens, cabbage, carrots, cucumber and red onion in a serving bowl. Add the peanut-coated chicken and drizzle with the remaining dressing just before serving.
● For make-ahead containers, divide the dressing among four jars or containers. Layer in the chicken, carrots, cabbage, cucumber and red onion, placing the greens on top. Keep any peanuts separate so they stay crunchy.
● Refrigerate for up to four days. Shake the container or empty everything into a bowl and toss before eating.
Noshing Notes
For an even heartier meal, add cooked rice noodles or chilled brown rice.
Pairs Well With
Vegetable spring rolls, sesame noodles, fresh fruit or a cup of miso soup.
Waste Not Want Not
Extra peanut dressing will keep in the refrigerator for about one week and is excellent with noodles, grain bowls or raw vegetables.
Cybele is a writer and editor with more than 16 years in the publishing industry. An avid reader, you can usually find her with the latest new book release from the local library. She currently resides on a farm in Hardwick with her husband and four children. In her spare time, she writes historical fiction specific to New Jersey.
- Cybele Tamulonis, Contributing Writerhttps://ridgeviewecho.com/author/cybele-tamulonis-contributing-writer/
- Cybele Tamulonis, Contributing Writerhttps://ridgeviewecho.com/author/cybele-tamulonis-contributing-writer/
- Cybele Tamulonis, Contributing Writerhttps://ridgeviewecho.com/author/cybele-tamulonis-contributing-writer/
- Cybele Tamulonis, Contributing Writerhttps://ridgeviewecho.com/author/cybele-tamulonis-contributing-writer/
