- ½ cup creamy peanut butter
- ¼ cup hot honey
- ¼ cup fresh lime juice
- 2 tablespoons water
- 1 tablespoon fish sauce
- 2 teaspoons soy sauce
- 2 teaspoons roasted, diced green chiles
- 1 teaspoon grated garlic
- 1 teaspoon grated fresh ginger
- 1 teaspoon toasted sesame oil
- 4 cups finely chopped green cabbage
- 2 cups chopped cooked chicken
- 1 ½ cups matchstick carrots
- 1 cup matchstick beauty heart radish
- 1 cup sliced scallions
- 1 cup roasted peanuts, chopped or whole
To make the dressing, whisk together the first 10 ingredients (peanut butter through toasted sesame oil) in a large bowl until fully combined, about 15 seconds. Set aside.
To make the salad, combine the cabbage, chicken, carrots, radish, and scallions in a large bowl. Drizzle about ¾ cup dressing over salad; toss thoroughly until well combined. Add the peanuts and toss to combine. Serve with any remaining dressing on the side or toss with any leftovers to refresh as you enjoy them later.
- Yields: 4-6 servings
- Preparation Time: 30 minutes
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