Description
A vibrant and flavorful Thai Cabbage Chicken Salad that’s quick, healthy, and delicious!
Ingredients
Scale
- 500g / 6 cups shredded cabbage (green or red)
- 300g / 2 cups cooked chicken, shredded or diced
- 1 medium carrot, shredded (½ cup)
- 1 medium red bell pepper, thinly sliced (1 cup)
- 3–4 green onions, thinly sliced
- ¼ cup cilantro, chopped
- ¼ cup peanuts, chopped
Thai Dressing:
- ¼ cup (60ml) rice vinegar
- 2 tbsp (30ml) soy sauce
- 2 tbsp (30ml) honey or maple syrup
- 1 tbsp (15ml) sesame oil
- 1 tbsp (15ml) lime juice, freshly squeezed
- 1 tsp grated ginger
- 1 clove garlic, minced
- ¼ tsp red pepper flakes (or more to taste)
Instructions
- Step 1: Prepare the vegetables: Shred cabbage and carrots, slice bell pepper and green onions, chop cilantro.
- Step 2: Add chicken to a large bowl.
- Step 3: Make the Thai dressing by whisking together all the ingredients.
- Step 4: Combine and toss everything until well mixed.
- Step 5: Garnish with chopped peanuts and extra cilantro, then serve.
Notes
- Spice Level: Adjust red pepper flakes to your spice preference.
- Vegan Option: Use maple syrup instead of honey and substitute tofu for chicken.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg
Keywords: thai cabbage chicken salad, chicken salad, cabbage salad, thai salad, healthy salad, easy salad, quick salad, gluten-free salad
