Chopped Thai-Inspired Chicken Salad

• cooked shredded chicken3 cup
• head of green cabbage (3-4 cups shredded)↗1
• large carrots (2 cups grated)↗1
• reen papaya or mango (1-2 cups grated)↗1
• fresh cilantro, chopped↗1 cup
• peanuts, chopped↗0.5 cup
• green onions, sliced↗0.5 cup
• red serrano peppers, sliced↗3
• salt and lime juice to taste
• peanut butter↗0.5 cup
• low sodium soy sauce↗0.333333333333 cup
• sesame oil (toasted or dark)↗0.333333333333 cup
• rice vinegar↗0.25 cup
• sambal oelek (sriracha works, too)↗2 tablespoon
• sugar↗2 tablespoon
• a small knob of fresh ginger, peeled
• a clove of fresh garlic, peeled↗
• water to thin to desired consistency0.25 cup

Step-by-step instructions

1. 1

   Chop: Put on some good music, pour a drink, and start choppin’!

2. 2

   Dressing: Pulse all ingredients in the food processor or blender. Adjust consistency with water.

3. 3

   Thai Chicken Salad Assembly: Toss the salad ingredients in a big bowl with a drizzle of peanut dressing so everything gets coated. Season with salt and lime juice, and maybe a shot of fish sauce if you’re feeling wild. Serve chilled.