FOLLOW ALONG WITH ME
| Prep Time | 15 minutes |
| Servings |
cups
|
Ingredients
Chicken Slaw
- 10 ounce shredded, matchstick carrots
- 1/2 head red cabbage, shredded
- 1/2 head green cabage, shredded
- 4 cups cooked, shredded chicken (I ususally pull apart a rotisserie chicken)
- 3/4 cup unsalted peanuts
- fresh cilantro to taste
Thai Peanut Sauce
- 1/3 cup peanut butter
- 3 tablespoons coconut aminos
- 1 tablespoon fish sauce
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 2 tablespoons fresh, minced garlic
- 1 teaspoon red pepper flakes more or less to heat preference
- 1 tablespoon maple syrup
- 1 tablespoon lime juice
Ingredients
Chicken Slaw
Thai Peanut Sauce
|
|
Instructions
- In a large bowl, add carrots, shredded cabbage, and shredded chicken tossing to combine. Set mixture aside
- In a blender, add the ingredients for the Thai peanut sauce. Blend until smooth and well combined. Pour the peanut sauce over the vegetable mixture and stir. Place in the fridge and allow to marinade for 30 minutes. Serve cold and top with peanuts and fresh cilantro.
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