Description
A vibrant, healthy dish blending Thai-inspired peanut sauce with crisp vegetables and shredded chicken. Quick to assemble, it balances sweet, spicy, and nutty flavors in a refreshing, satisfying bowl. Perfect for busy weeknights or vibrant meal prep.
Ingredients
1 rotisserie chicken, shredded (2 cups)
2 cups coleslaw mix
1 cup broccoli slaw
1 cup grated carrots
1 cup julienned cucumber
5 tbsp smooth peanut butter
3 tbsp lime juice (2 limes)
2 tbsp soy sauce (or tamari for gluten-free)
2 tbsp honey
2 tbsp rice vinegar
1 tsp chili flakes (or chili paste)
1 tsp sesame oil
1 tbsp sesame seeds
1/4 cup chopped green onions
Instructions
Shred chicken from a rotisserie chicken. In a large bowl, combine coleslaw mix, broccoli slaw, carrots, and cucumber.
In a separate bowl, whisk peanut butter, lime juice, soy sauce, honey, rice vinegar, chili flakes, and sesame oil until smooth.
Pour sauce over slaw and toss to coat. Gently fold in shredded chicken.
Top with sesame seeds and green onions before serving. Optional: Add chopped cilantro or drizzle with chili oil.
Notes
Use pre-shredded cabbage/cauliflower mix for time savings.
Substitute tofu or edamame for a plant-based version.
Chill in a sealed container for up to 48 hours.
Adjust sweetness/spice by adding more honey or chili.
Coleslaw mix can be replaced with shredded zucchini mixed with kale for a vegan option.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 10g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 4g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg