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Prep Time:30 minsTotal Time:30 minsServings:4Yield:8 cupsJump to Nutrition Facts
Prep Time:30 minsTotal Time:30 minsServings:4Yield:8 cups
Prep Time:30 mins
Prep Time:
30 mins
Total Time:30 mins
Total Time:
Servings:4
Servings:
4
Yield:8 cups
Yield:
8 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients¾cupcreamy natural peanut butter¾cuphot water¼cuplime juice2tablespoonslight brown sugar2tablespoonsreduced-sodium tamari or soy sauce1 ½tablespoonsfish sauce1teaspoonhot sauce, such as Sriracha1teaspoongrated garlic4cupsspiralized zucchini (1 large)3cupsspiralized red cabbage (about 1/2 small head)1cupspiralized carrot (1 large)½cupchopped fresh cilantro2cupsshredded rotisserie chicken (8 ounces)¼cupchopped unsalted roasted peanuts
Cook Mode(Keep screen awake)
Ingredients
¾cupcreamy natural peanut butter
¾cuphot water
¼cuplime juice
2tablespoonslight brown sugar
2tablespoonsreduced-sodium tamari or soy sauce
1 ½tablespoonsfish sauce
1teaspoonhot sauce, such as Sriracha
1teaspoongrated garlic
4cupsspiralized zucchini (1 large)
3cupsspiralized red cabbage (about 1/2 small head)
1cupspiralized carrot (1 large)
½cupchopped fresh cilantro
2cupsshredded rotisserie chicken (8 ounces)
¼cupchopped unsalted roasted peanuts
DirectionsCombine peanut butter, water, lime juice, brown sugar, tamari (or soy sauce), fish sauce, hot sauce and garlic in a blender. Pulse until smooth.Combine zucchini, cabbage, carrot and cilantro in a large bowl. Add 1 cup of the dressing (reserve the rest for another use) and toss to coat. Top the salad with chicken and peanuts. Serve immediately.TipsTo make ahead: Refrigerate sauce (Step 1) for up to 3 days.Originally appeared: EatingWell Magazine, July / August 2020
Directions
Combine peanut butter, water, lime juice, brown sugar, tamari (or soy sauce), fish sauce, hot sauce and garlic in a blender. Pulse until smooth.Combine zucchini, cabbage, carrot and cilantro in a large bowl. Add 1 cup of the dressing (reserve the rest for another use) and toss to coat. Top the salad with chicken and peanuts. Serve immediately.TipsTo make ahead: Refrigerate sauce (Step 1) for up to 3 days.
Combine peanut butter, water, lime juice, brown sugar, tamari (or soy sauce), fish sauce, hot sauce and garlic in a blender. Pulse until smooth.
Combine zucchini, cabbage, carrot and cilantro in a large bowl. Add 1 cup of the dressing (reserve the rest for another use) and toss to coat. Top the salad with chicken and peanuts. Serve immediately.
Tips
To make ahead: Refrigerate sauce (Step 1) for up to 3 days.
Originally appeared: EatingWell Magazine, July / August 2020
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Nutrition Facts(per serving)347Calories19gFat19gCarbs26gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
