Description
Discover a vibrant thai chicken salad that blends crisp cabbage, shredded carrots, tender chicken and a silky peanut dressing. This low‑carb, gluten‑free bowl packs bold Thai flavors with sesame oil, soy sauce, rice vinegar and a hint of sriracha. Perfect for quick lunches, meal prep or a refreshing dinner, the salad offers satisfying crunch and protein while staying light. Easy to assemble, it’s a go‑to recipe for busy days and a crowd‑pleasing option for health‑focused diners. Savor it today!
Ingredients
Scale
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 2 cups cooked shredded chicken
- 1 bell pepper, chopped
- 1/4 cup chopped peanuts
- 1/4 cup peanut butter
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha (optional)
Instructions
- Place shredded cabbage, shredded carrots, and chopped bell pepper in a large mixing bowl and toss gently.
- Add the cooked shredded chicken and chopped peanuts, folding them into the vegetables.
- In a separate small bowl, whisk together peanut butter, sesame oil, soy sauce, rice vinegar, and sriracha until smooth.
- Pour the dressing over the salad and toss until every bite is evenly coated.
- Serve immediately for maximum crunch, or store in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Thai
Nutrition
- Serving Size: 4 servings
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 45mg
Keywords: thai chicken salad, easy thai chicken salad, low carb chicken salad, quick chicken salad recipe, peanut dressing salad, gluten free chicken salad