We're rolling right along with our CSA share at Tangerini's Farm and I'm happy to report nothing has gone to waste so far. I usually misplace some bag of pickling cucumbers in the back of the refrigerator and find them again when they look really scary. I confess that when faced with a bunch of vegetables, I often throw them in a stir fry with a peanut soy sauce and call it a day. Today, I branched out a bit, and the result was a filling dinner salad that was refreshing in the midst of this hot and sticky weather. The dressing flavors were a bit strong for my tiny taste testers, so I simply portioned out the vegetables and some chicken before topping with sauce to make them mini plates.
Thai Cabbage Salad with Chicken and Peanut Sauce
recipe modified from My Kitchen Escapades
About 4 chicken breasts, cooked (I used boneless skinless, but you could easily pick off a roaster or rotisserie chicken, or use shredded chicken cooked in the crock pot)
1 head of cabbage, shredded(or use 1/2 cabbage, 1/2 lettuce)
1 cucumber, chopped
2 carrots, chopped
1 bell pepper, chopped
5 green onions, sliced
1/4 cup rice vinegar
1/4 cup sweet red chili sauce
1 tsp sesame oil
1/2 tsp sugar
salt and pepper
1/4 cup peanut butter
2 Tablespoons soy sauce
1 Tablespoon rice vinegar
1 Tablespoon sweet red chili sauce
Water, as needed, to thin
Whisk together dressing ingredients in a large bowl.
Add in salad ingredients and toss to combine.
In a small saucepan, combine ingredients for peanut sauce and heat over low heat until pourable. Alternatively, you can heat it a few seconds at a time in the microwave.
Drizzle peanut sauce over salad to serve.