Ingredients:

  • 450g Napa Cabbage, thinly sliced
  • 200g Red Cabbage, shredded
  • 125g Carrots, julienned
  • 75g Edamame, shelled and steamed
  • 15g Fresh Cilantro, chopped
  • 25g Green Onions, sliced
  • 150g Cucumber, diced
  • 280g Cooked Chicken Breast, cold and sliced
  • 125g Creamy Peanut Butter, natural and unsweetened
  • 45ml Rice Vinegar, unseasoned
  • 30ml Low-Sodium Soy Sauce or Tamari
  • 15g Fresh Ginger, grated into a paste
  • 20g Honey or Maple Syrup
  • 5ml Toasted Sesame Oil
  • 2 tbsp Warm Water
  • 35g Peanuts, toasted and crushed
  • 30g Crispy Wonton Strips

Instructions:

  1. Slice the Napa cabbage (450g) and red cabbage (200g) into thin ribbons. Note: Keep them uniform so every bite has a mix of both.
  2. Julienne the carrots (125g) and dice the cucumber (150g) into small cubes.
  3. Chop the fresh cilantro (15g) and slice the green onions (25g) on a bias.
  4. Steam the edamame (75g) if they aren't already prepared, then shock them in ice water until they are vibrant green and cold.
  5. In a medium bowl, whisk the creamy peanut butter (125g) with rice vinegar (45ml) and soy sauce (30ml).
  6. Add the grated ginger (15g), honey (20g), and toasted sesame oil (5ml).
  7. Slowly whisk in the warm water 1 tablespoon at a time until the sauce is smooth and pourable like heavy cream.
  8. In your largest bowl, combine the cabbages, carrots, cucumber, edamame, and half of the cilantro.
  9. Add the cold, sliced chicken breast (280g) to the top of the vegetable pile.
  10. Drizzle half of the peanut ginger sauce over the mixture and toss gently until every leaf is glistening but not drowned.
  11. Top with the remaining cilantro, green onions, crushed peanuts (35g), and wonton strips (30g) right before serving.