Chicken Salad Slaw With Peanuts and Nori

4 servings

A crunchy Asian-inspired chicken slaw with peanut-ginger dressing, topped with roasted peanuts and crispy nori.

Adjust▾

🌐Translate

⋯

60 g creamy peanut butter	Whisk peanut butter, soy sauce, vinegar, ginger & garlic	Add warm water until saucy but creamy	Add chicken, cucumbers & dressing, toss to combine	Top with peanuts, scallions & crushed nori
30 ml less-sodium soy sauce
30 ml rice vinegar
1 (1-inch / 2.5 cm) piece fresh ginger, finely chopped
1 garlic clove, finely chopped
2 to 4 tablespoons / 30–60 ml warm water
12 to 14 ounces / 340–400 g green or Napa cabbage, thinly sliced	Season cabbage with salt, squeeze until wilted
Salt
420 g cooked, shredded chicken
2 mini seedless or Persian cucumbers, thinly sliced
70 g roasted, unsalted peanuts, roughly chopped
3 scallions, thinly sliced
1 (0.17-ounce / 5 g) pack nori snacks

🌐Translate

⋯More

read left to right — each column combines what's behind it.

Any recipe can look like this.

Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.