Rainbow Thai Chicken Salad at home
- Prep 15 minutes
- Total 15 minutes
Rainbow Thai Chicken Salad at home is a salad recipe on Avoteb. Plan on 15 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
- 3 cups shredded cooked chicken
- 2 cups shredded purple cabbage
- 1 cup shredded green cabbage
- 1 avocado, diced
- 1 mango, peeled, pitted and diced
- 1 (large) carrot, julienned or shredded
- 1 red pepper, cored and julienned (or diced)
- 1 cup roughly chopped fresh cilantro leaves
- 1/2 cup chopped green onions
- 1/4 cup chopped cashews or peanuts
- 1/2 cup natural peanut butter
- 2-3 tablespoons hot water
- 2 tablespoons rice wine vinegar
- 2 tablespoons soy sauce (if you are gluten-free, use GF soy sauce or tamari)
- 2 tablespoons honey
- 1/4 teaspoon sesame oil
- juice of 1 lime
- pinch of red pepper flakes
Method
Turn all salad ingredients together until combined. Spoon with dressing or toss to combine, then serve while it is hot.
Beat all ingredients together until combined. If the dressing is too thick, add hot water a teaspoon at a time until it reaches the consistency you desire.
