thai chicken slaw
2 as a main course
Here in the south they are all about slaw, or as I call it, coleslaw. Let me just tell you right here and right now, I am not all about slaw. It’s just not really my thing. I don’t like mayo. And I don’t like mayo on cabbage. Who thought of that anyway? I am however, all about this thai slaw. No mayo. Just lots of yummy thai-inspired flavors.
I had the inspiration for this dish from Pioneer Woman’s Thai Chicken Wraps. They are divine. You really should go and try them. Last night though, I wanted a salad and so, the thai chicken slaw was born.
- 1 small head of napa cabbage, chopped
- 1 carrot sliced into small, thin sticks
- 4 chicken tenders, chopped (or 1 chicken breast)
- 3 tablespoons soy sauce
- 2 tablespoon peanut butter
- 1 tablespoon honey
- a pinch of red pepper flakes (optional)
- a squeeze of fresh lime juice
- 1 teaspoon rice wine vinegar
- 1/4 cup peanuts, chopped
Place your cabbage and carrots in a large salad bowl. Mix up your dressing - the soy sauce, peanut butter, honey, and lime juice. At this point you can add in a little water to make it more the consistency of a dressing. I like mine more like a sauce, nice and thick. It's up to you.
Next, heat a large non-stick pan over high heat for a moment. Add in your chicken. Cook the chicken for a few minutes. Add a little of your dressing to the cooking chicken, along with the rice wine vinegar, and the red pepper flakes (if you are using them). Finish cooking your chicken, stirring it frequently, so the sauce doesn't burn.
Once the chicken is done cooking add it to the top of your cabbage and carrots. Add your chopped peanut and cilantro. Drizzle the salad with all that yummy dressing. Grab a fork and dig in!