Red Cabbage and Chicken Asian Salad with Tangy Cilantro Dressing

Ingredients

• 2 – 3 cups very thinly sliced red cabbage
• 1 cup diagonally sliced sugar snap peas
• 1/3 cup diagonally sliced green onions, scallions
• 2 cups diced cooked chicken
• 1/2 tsp. ginger puree or minced fresh ginger
• 1/2 tsp. garlic puree or minced fresh garlic
• 1/4 cup finely chopped fresh cilantro
• 3 T peanut butter
• 1 T fresh squeezed lemon juice
• 2 T peanut oil
• 3 T soy sauce
• 1 T very hot water
• 1 T sweetener of your choice
• 2-3 T finely chopped fresh cilantro
• 1/4 cup finely chopped almonds or peanuts

Directions

1. Peel away the cabbage’s outer leaves, remove the core, and slice the cabbage very finely, keeping the pieces no thicker than 1/4 inch; if you have a Mandoline Slicer, this is a great place to use it.
2. Cut the sugar snap peas, or whichever vegetables you’re using, on the diagonal into slim slices or matchstick-style pieces, then slice the green onions thinly. Cut the chicken into roughly 1 inch pieces.
3. Add the ginger puree, garlic, cilantro or sliced green onion, peanut butter, lemon juice, peanut oil, soy sauce, hot water, and your sweetener of choice to a food processor. Pulse for about 1 minute, until the dressing is smooth and well mixed.
4. Taste the dressing and decide whether you’d like a little more peanut butter. If you don’t have a food processor, a blender should also do the job.
5. Place the chopped chicken in a large salad bowl and add about half the dressing. Toss until the chicken is evenly coated.
6. Add the cabbage, sugar snap peas, and sliced green onions, then toss again, drizzling in more dressing to taste.
7. Spoon the salad into individual bowls and finish with chopped cilantro and almonds or peanuts.