INGREDIENTS
FOR THE DRESSING:
1
large clove of garlic
1/3 cup
creamy peanut butter
3 tbsp
honey
2 tbsp
low-sodium soy sauce
2 tbsp
freshly-squeezed lime juice
2 tbsp
rice vinegar
2 tbsp
canola oil (or another light vegetable oil)
1 tsp
sesame oil (regular or toasted)
1/4 tsp
sriracha
Warm water, 1 teaspoon at a time, to thin dressing to desired consistency (only if needed)
FOR THE SALAD:
16 oz
chopped Napa cabbage (or hearts of romaine, or a combo of the two)
3
to 4 cups chopped or shredded cooked chicken
1 1/2 cups
thinly sliced red bell peppers (or multi-colored mini sweet peppers)
1 1/2 cups
julienned (or shredded) carrots
For serving: cilantro leaves (chopped or torn), chopped salted peanuts, sesame seeds, and lime wedges