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.
| 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 |
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