Ingredients:

  • 1/2 cup (125g) Creamy peanut butter, natural unsweetened
  • 3 tbsp (45ml) Rice vinegar
  • 2 tbsp (30ml) Fresh lime juice
  • 2 tbsp (30ml) Low-sodium soy sauce
  • 2 tbsp (30ml) Honey
  • 1 tbsp (15g) Fresh ginger, grated
  • 2 cloves Garlic, minced
  • 1 tsp (5ml) Sriracha
  • 3 tbsp (45ml) Warm water
  • 2 cups (500g) Cooked chicken breast, shredded
  • 4 cups (300g) Napa cabbage, thinly sliced
  • 2 cups (150g) Red cabbage, shredded
  • 1 large Carrot, julienned
  • 1 Red bell pepper, thinly sliced
  • 1/2 cup (75g) Shelled edamame, steamed
  • 1/2 cup (15g) Fresh cilantro, chopped
  • 3 Green onions, thinly sliced
  • 1/4 cup (35g) Roasted peanuts, chopped
  • 1 tbsp Black sesame seeds

Instructions:

  1. Combine the 125g peanut butter, 45ml rice vinegar, 30ml lime juice, 30ml soy sauce, 30ml honey, 15g ginger, garlic, and 5ml sriracha in a bowl.
  2. Gradually add the 45ml warm water to the mixture, whisking until the sauce is silky and pourable.
  3. Thinly slice the 300g napa cabbage and 150g red cabbage until they resemble fine ribbons.
  4. Slice the carrot into matchsticks about 5cm long until you have a pile of uniform strips.
  5. Cut the red bell pepper into thin slices until they are roughly the same width as the cabbage.
  6. Combine the cabbages, carrots, bell pepper, and 75g edamame in a large mixing bowl.
  7. Fold in the 500g shredded chicken breast until the meat is evenly distributed.
  8. Pour the peanut dressing over the salad and toss until every shred is thoroughly coated.
  9. Sprinkle with 15g cilantro, green onions, 35g chopped peanuts, and black sesame seeds.
  10. Plate the salad until the vibrant colors are stacked high.