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Chopped Thai Salad Recipe

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This recipe for Chopped Thai Salad is from Ross Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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 (optional)
salt and lime juice to taste

Peanut Dressing

1/2 cup peanut butter
1/3 cup low sodium soy sauce
1/3 cup toasted sesame oil
1/4 cup rice vinegar
2 tablespoons sambal oelek (sriracha works, too)
2 tablespoons sugar or honey
a small knob of fresh ginger, peeled
a clove of fresh garlic, peeled
1/4 cup water to thin to desired consistency
Directions:
Directions:
Dressing: Pulse all ingredients in the food processor or blender. Adjust consistency with water. (I added extra rice vinegar and honey.)

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.
Personal Notes:
Personal Notes:
From Pinch of Yum

 

 

 

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