CRUNCHY THAI CHICKEN SALAD

Ingredients

PEANUT DRESSING

2 TBSP PEANUT BUTTER

2 TBSP HONEY

2 TBSP SOY SAUCE

2 TBSP WATER

1 TBSP RICE VINEGAR

2 TSP LIME OR LEMON JUICE

2 TSP CHILI GARLIC SAUCE

2 TSP MINCED GARLIC

2 TSP MINCED GINGER

SALAD

1 CUP CHOPPED CABBAGE

1 CUP CHOPPED PURPLE

2 TSP MINCED GARLIC

2 TSP MINCED GINGER

1 CUP CHOPPED CABBAGE

1 CUP CHOPPED PURPLE CABBAGE

½ CUP CHOPPED CARROT

½ CUP CHOPPED RED BELL PEPPER

½ CUP STEAMED EDAMAME

½ CUP CHOPPED PEANUTS

¼ CUP CHOPPED RADISH

1 ½ CUP CHOPPED COOKED

CHICKEN

SMALL BUNCH GREEN ONION

Directions

1. PEANUT SAUCE: COMBINE ALL INGREDIENTS IN A BOWL, MIX WELL AND REFRIGERATE UNTIL THICKENED

2. IN A LARGE BOWL COMBINE ALL OF THE INGREDIENTS. TOSS WITH THE THAI PEANUT DRESSING AND GARNISH WITH ADDITIONAL PEANUTS AND GREEN ONIONS