Jamika Pessoa's Thai Peanut Salad
Make a dressing recipe for this salad using leftover peanut butter.
1 bag shredded cabbage and carrot mix
3 scallions (sliced)
1/2 cup cilantro leaves
1 cup shredded chicken
1/4 cup chunky peanut butter
3 tbsp Tamari
2 tbsp rice or apple cider vinegar
1/2 tsp fresh or ground ginger
juice and zest of half a lime
Kosher salt and cracked black pepper (to taste)
2 tbsp water (if necessary to thin out)
1/2 cup Edamame
3 scallions (sliced)
1/2 cup cilantro leaves
1 cup shredded chicken
1/4 cup chunky peanut butter
3 tbsp Tamari
2 tbsp rice or apple cider vinegar
1/2 tsp fresh or ground ginger
juice and zest of half a lime
Kosher salt and cracked black pepper (to taste)
2 tbsp water (if necessary to thin out)
1/2 cup Edamame
Place the cabbage and carrots, scallions, cilantro, edamame and chicken into a serving bowl.
Combine the remaining ingredients in a small bowl and whisk until incorporated.
Pour the dressing over the salad and serve.
4
If you only have a little bit of peanut butter left in the jar and don't know what to do with it, give this recipe a try. This salad with peanut dressing is flavorful and light — perfect for a quick lunch or side with dinner.
