Description
A vibrant, 20-minute salad combining coleslaw, broccoli slaw, chicken, and fresh veggies in a homemade Thai peanut sauce. Creamy, crunchy, and packed with flavor!
Ingredients
4 cups coleslaw mix
1 cup shredded broccoli slaw
1 cup shredded rotisserie chicken (or grilled chicken)
1/2 cup grated carrots
1/2 cup chopped cucumber (sliced and drained)
1/2 red bell pepper, sliced
1/4 cup fresh cilantro, chopped
1/4 cup chopped roasted peanuts
Thai Peanut Sauce:
1/3 cup creamy peanut butter
3 tbsp soy sauce (low sodium)
2 tbsp lime juice
1 tbsp honey (or maple syrup)
1 tsp minced fresh ginger
1/2 tsp chili flakes (optional)
2-3 tbsp water (to adjust consistency)
Instructions
Toss coleslaw mix, broccoli slaw, carrots, cucumber, bell pepper, and cilantro in a large bowl.
Whisk peanut butter, soy sauce, lime juice, honey, ginger, chili flakes, and water in a small bowl until creamy.
Pour dressing over salad and toss to coat.
Top with chicken and chopped peanuts. Serve chilled or at room temperature.
Notes
Use pre-shredded rotisserie chicken to save time.
Adjust peanut sauce spiciness with more chili flakes.
Store in an airtight container for up to 2 days (serve chicken separately for freshness).