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Chopped Thai Crunch Salad with Sweet and Spicy Dressing

Mel's Kitchen Cafe
  • 30 minutes
  • Serves 4 to 6

INGREDIENTS

2 tbsp

oil

2 tbsp

low-sodium soy sauce

1/4 cup

rice vinegar

1 tbsp

lime juice (from about 1 lime)

1/2 tsp

salt

1/4 tsp

pepper

1 1/2 lb

boneless, skinless chicken breasts or thighs

4 tbsp

rice vinegar

4 tbsp

sweet Thai chili sauce

1 tsp

sesame oil

Salt and pepper (pinch of each)

1/4 cup

creamy peanut butter

2 tbsp

low-sodium soy sauce

1 tbsp

rice vinegar

1 tbsp

Thai sweet chili sauce

2 tbsp

very hot water, plus more as needed

4 cups

chopped romaine lettuce

2 cups

chopped napa cabbage

1 cup

chopped red cabbage

1 cup

diced cucumber, peeled or not

1 cup

edamame

1 cup

small diced carrots

1 cup

chopped red bell pepper

4

green onions, white and green parts finely chopped

1 cup

chopped cilantro

Peanuts for topping (optional)

1 person Recommend This Recipe