Ingredients
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Salad
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1 Head Napa Cabbage
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1 Head Green Leaf Lettuce
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2 Carrots
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1 Cucumber
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.5 Cup Rice Wine VinegarDivided
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1 Tablespoon SaltDivided
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1 Tablespoon SugarDivided
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.5 Cup Roasted PeanutsFor serving
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1 LimeFor serving
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1 Tablespoon Sesame SeedsFor serving (optional)
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Peanut Dressing
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.5 Cup Peanut Butter
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2 Tablespoons Soy Sauce
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2 Cloves Minced Garlic
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.25 Cup Rice Wine Vinegar
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.5 Cup Olive Oil
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2 Tablespoons Sesame Oil
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2 (Juiced) Lime
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1 Tablespoon Honey
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Optional
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1 Grilled and Diced Chicken Breast
Directions
- Cut Lettuce and Cabbage: Using a knife or food processor, finely shred the heads of napa cabbage and green leaf lettuce. Mix together and set aside in a large bowl.
- Pickle Vegetables: Using a cheese grater, shred the two carrots and cucumber into two separate bowls. To each bowl, add 1/4 cup of the vinegar, 1.5 teaspoons of both salt and sugar and enough cold water to cover the vegetables. Stir to combine and let sit for at least 10 to 15 minutes.
- Mix Dressing: In a separate bottle or bowl combine all of the ingredients for the dressing. Shake or stir to combine. Depending on the type of peanut butter you use you may need to add a little bit of water to thin out the dressing.
- Serve: Thoroughly drain the carrots and cucumbers to get them as dry as possible. Toss together with lettuce cabbage and peanuts. Place combined ingredients in serving bowls and top with dressing, sesame seeds and lime wedges.
Meal Prep Tip:
This salad keeps very well for up to two days if you drain the carrots and the cucumbers well enough. You can alternatively keep the cucumbers and carrots in a separate container and add them to the salad just before serving. Additionally, keep dressing in a separate container until ready to eat.
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This is a go-to salad for us! So delicious and satisfying!