Anna's crunchy slaw salad with chicken and sesame peanut dressing
The crunchy texture of this salad with the tangy dressing is just spot on. Throw in some chicken for protein and this, my friends, makes a truly delicious lunch.
Cooked skinless chicken breast
560 g, (4 x 140g), shredded
Chinese cabbage (wombok)
½ whole, (225g)
2 medium, cut into matchsticks
2 medium, pink lady variety, cut into matchsticks
1 small, thinly sliced
½ cup(s), shredded
1 cup(s), (190g)
1 tsp, black variety
Natural peanut butter (100% nuts)
1 tbs, smooth variety
Rice wine vinegar
Light sweet chilli sauce
½ tsp, finely grated
- To make dressing, whisk peanut butter, soy sauce, rice wine vinegar, sweet chilli, sesame oil and ginger in a small bowl until well combined.
- Combine chicken, wombok, cabbage, carrot, apple, onion, mint and edamame in a large bowl. Add dressing and gently toss to combine. Serve sprinkled with black sesame seeds.
You can find black sesame seeds in Asian grocery stores.