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The peanut dressing here is doing double duty as both dressing and sauce, thick enough to coat shredded cabbage and cucumber without disappearing to the bottom of the bowl the way thinner vinaigrettes do. Fish sauce and lime bring the sour-salty balance Thai cooking is built on, while chili garlic sauce lets you dial the heat up or down to taste.
Prep Time
20 min
Cook Time
12 min
Servings
2 people
Difficulty
easy
Per serving
460kcal
Calories
34g
Protein
26g
Carbs
26g
Fat
5g
Fiber
13g
Sugar
Follow step-by-step with voice guidance.
Season the chicken breasts with a pinch of salt and pepper. Heat a little oil in a skillet over medium-high heat and cook the chicken for 5-6 minutes per side, until fully cooked through and reaching an internal temperature of 74°C (165°F). Let rest for a few minutes, then slice.
For the peanut dressing, whisk together the peanut butter, soy sauce, rice vinegar, lime juice, honey, fish sauce, chili garlic sauce, and minced garlic in a bowl. Add warm water 1 tablespoon at a time until the dressing reaches a pourable consistency.
In a large bowl, combine the shredded cabbage, shredded carrots, sliced cucumber, and chopped cilantro.
Add about half the peanut dressing to the vegetables and toss well to coat.
Divide the dressed salad between bowls, top with the sliced chicken, and drizzle with the remaining dressing.
Garnish with the crushed peanuts and a wedge of lime.
Thin the Dressing Gradually: Adding warm water a tablespoon at a time to the thick peanut butter base keeps you in control of the final consistency, rather than accidentally making it too thin. Shred Vegetables Finely: Using a mandoline or box grater for the cabbage and carrots gives you thinner, more tender pieces that soak up the dressing better than thick, chunky cuts. Adjust the Heat to Your Taste: Chili garlic sauce varies significantly in spice level by brand, so start with less than the recipe calls for and add more once you've tasted the finished dressing.
Yes, omit the chicken and add pan-seared tofu, and substitute soy sauce or a mushroom-based sauce for the fish sauce to keep it fully vegetarian.
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