Thai noodle and chicken salad with peanut vinaigrette
Course Salad
Prep Time 20 minutesminutes
Total Time 20 minutesminutes
Ingredients
For the salad
6cupsof mixed cabbagegreen and purple sliced as thin as you possibly can
1cupof shredded carrots
2cupsof red bell peppers
2cupsof cooked chickencooled to at least room temperature (I use rotisserie chicken)
1cupof raw asparagus so thinly sliced it is almost shaved
½cupof sliced green onions
4ouncesof brown rice noodlescooked and cooled to at least room temperature (can substitute 4 ounces of raw zucchini noodles)
¼cupunsalted peanuts or sliced almonds
For the peanut vinaigrette (I always triple this and save the rest for later)
1clovegarlic
¼cuppeanut butteralmond butter tastes just as good
¼cup fresh orange juice
juice from 1 lime
3tablespoonssoy sauce
3tablespoons honey
3tablespoonstoasted sesame oil
one tablespoon of sambal olekalternatively you could use sriracha
one teaspoon of rice wine vinegar
3teaspoonsof minced ginger
salt to taste
Instructions
Put all the ingredients (except the salt) for the vinaigrette in a blender or food processor and combine until totally emulsified and smooth. Taste and add salt if you want/need it.
If you are smart like me, and make a double or triple batch, portion out what you need for this salad and put the rest in a mason jar or storage container and put in the fridge.
Combine all the salad ingredients EXCEPT the peanuts/almonds in a large bowl. Pour your dressing over and toss together coating all the veggies and noodles really well. Add your peanuts to the top and enjoy