Thai Peanut Chicken Salad
Packed with flavor this all-in-one meal is a keeper!
For the Dressing:
  • 1 Granny Smith apple, peeled, cored & chopped
  • 2 tablespoons creamy peanut butter
  • 1½ tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon water
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon cayenne pepper
For the Coleslaw:
  • 16 ounce bag cole slaw mix (or 5 cups shredded cabbage)
  • ½ red or green bell pepper, thinly sliced and cut into 1-inch pieces
  • 2 green onions, thinly sliced (white and green parts)
  • 1 cup green peas, fresh or frozen
  • ½ cup roasted salted peanuts, coarsely chopped
  • 1 cup Crispy Rice Noodles
  • 2 cups cooked shredded chicken*Optional
  1. Puree all of the dressing ingredients in a blender or food processor (the consistency will be like applesauce); set aside.
  2. In a large bowl, toss together all of the coleslaw ingredients. Pour the dressing over the coleslaw ingredients and mix until all of the coleslaw is evenly coated with dressing. Cover and refrigerate for at least 1 hour before serving. Leftovers can be kept in an airtight container in the refrigerator for up to 3 days. Rice noodles may get a little soft, just add some crispy ones before serving leftovers.
Recipe Adapted from The Brown Eyed Baker
Recipe by Pray Cook Blog at