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A metal bowl on a green tiled surface filled with Peanut Chicken Cabbage Salad: shredded vegetables, cucumber, radish slices, red chili, lime wedges, mint leaves, and crispy fried onions.
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5 from 1 vote

Peanut Chicken Cabbage Salad

This crunchy peanut chicken cabbage salad has loads of shredded chicken, radishes & mint in a quick peanut dressing.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main, meal prep, Salad
Cuisine: THAI
Servings: 5
Calories: 492kcal
Author: Mimi Harrison

Ingredients

  • 1 head of white cabbage, shredded
  • 1 cucumber, halved and sliced diagonally
  • 10 radishes, thinly sliced
  • Handful of fresh mint leaves, removed from stem
  • 650 g chicken breast, shredded
  • ½ red onion, thinly sliced
  • 25 g crispy onions
  • 30 g peanuts
  • Fresh red chillies, thinly sliced to serve

Dressing

  • 3 tbsp peanut butter
  • 2 tbsp water
  • 2 tbsp Soy sauce
  • 1 tbsp rice vinegar
  • 1 clove fresh garlic
  • ½ tsp ground ginger
Metric - US Standard

Instructions

  • Poach the chicken in salted water, brought to a low simmer. This should take around 10 minutes. Cook to an internal temp of 165°F or 74°C.
  • Let the chicken rest, then shred it into pieces with a fork.
  • In a large bowl, combine the ingredients for the dressing. Whisk to combine, then add all of your salad elements: the cabbage, cucumber, radishes, fresh mint, cooled chicken breast, red onion and peanuts. Stir to incorporate everything.
  • When it’s time to eat, top with a sprinkle of crispy onions and fresh chilli. Dive in!

Notes

  • To shred your cabbage, you can either thinly slice it or use a peeler to thinly shred the pieces. 
  • Add the crispy onions to top when you’re about to eat so that they stay crispy. 
  • Remove mint leaves from the thick stems.

Nutrition

Calories: 492kcal | Carbohydrates: 47g | Protein: 40g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 95mg | Sodium: 4863mg | Fiber: 7g