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Prep Time:
20 mins
Total Time:
20 mins
Servings:
8 to 10
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Ingredients
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Salad
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1/2 small green cabbage, finely chopped
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1 English cucumber, seeded and diced
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1/2 bunch cilantro, chopped
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1 bunch green onions, sliced
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1 cup matchstick-cut carrots
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1 jalapeno, seeded and diced
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1/2 cup shelled frozen edamame, thawed
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1 (15 ounce) can navy beans, drained and rinsed
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2 cups chopped cooked chicken
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1/2 cup dry roasted peanuts, roughly chopped
Dressing
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2 tablespoons rice vinegar
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1 tablespoon fresh lime juice
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1 (2-inch piece) fresh ginger, peeled and grated
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1 clove garlic, grated
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1/4 teaspoon salt
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2 teaspoons peanut butter
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1 1/2 tablespoons soy sauce
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1 tablespoon honey
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1/3 cup neutral oil, such as avocado or canola
Directions
Combine cabbage, cucumber, cilantro, green onions, carrots, jalapeno, edamame, navy beans, chicken, and peanuts in a large bowl.
Whisk together vinegar, lime juice, ginger, garlic, salt, peanut butter, soy sauce, and honey in a bowl until well combined. Slowly drizzle in oil while whisking until well incorporated. Pour dressing over cabbage mixture and toss to coat.
Serve immediately or refrigerate until ready to serve.
I Made It
Nutrition Facts (per serving)
341
Calories
20g
Fat
26g
Carbs
17g
Protein
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Nutrition Facts
Servings Per Recipe
8
Calories
341
% Daily Value *
Total Fat
20g
25%
Saturated Fat
3g
14%
Cholesterol
32mg
11%
Sodium
435mg
19%
Total Carbohydrate
26g
9%
Dietary Fiber
9g
32%
Total Sugars
6g
Protein
17g
35%
Vitamin C
22mg
24%
Calcium
93mg
7%
Iron
3mg
15%
Potassium
613mg
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
