Anna's crunchy slaw salad with chicken and sesame peanut dressing
2
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Cooked skinless chicken breast
560 g, (4 x 140g), shredded
Chinese cabbage (wombok)
200 g
Red cabbage
½ whole, (225g)
Carrot(s)
2 medium, cut into matchsticks
Apple(s)
2 medium, pink lady variety, cut into matchsticks
Red onion
1 small, thinly sliced
Fresh mint
½ cup(s), shredded
Edamame beans
1 cup(s), (190g)
Sesame seeds
1 tsp, black variety
Natural peanut butter (100% nuts)
1 tbs, smooth variety
Soy sauce
1 tbs
Rice wine vinegar
2 tsp
Light sweet chilli sauce
2 tsp
Sesame oil
2 tsp
Fresh ginger
½ tsp, finely grated
Instructions
1
To make dressing, whisk peanut butter, soy sauce, rice wine vinegar, sweet chilli, sesame oil and ginger in a small bowl until well combined.
2
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.
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