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Thai Chicken Salad




    • 1 1/2 cups cooked and shredded chicken
    • 1 cup white cabbage shredded
    • 3/4 cup carrot shredded
    • 1/4 cup fresh cilantro
    • 1/4 cup green onions
    • 1/2 cup chopped peanuts


    • 2 cloves garlic
    • 3 bird’s eye chili peppers sub ½ teaspoon minced hot pepper
    • 1 1/2 tsp soy sauce
    • 1 tbsp vinegar
    • 1 tbsp sugar
    • 1 tsp fresh lime juice
    • 1/2 tablespoon oil
    • 1/4 teaspoon fish sauce optional
    • 1 1/2 tbsp peanut butter
    • 2-3 tbsp water



    • Chop the cabbage into very thin pieces, like it would be for coleslaw. I did this by rolling up several leaves together and making thin vertical slices across the roll and then chopping them once horizontally.
    • Peel and grate the carrots.
    • Roughly chop the cilantro and green onions. Toss the chicken and vegetables in a large bowl and keep chilled.
    • Mince the garlic and chili peppers. Place garlic and peppers in a small mixing bowl with the soy sauce, vinegar, sugar, lime juice, oil, and fish sauce. Whisk until smooth.
    • Add the peanut butter and water and whisk again until smooth and creamy.
    • Toss the salad with the dressing. Add the crushed peanuts. Serve chilled.


    ✔️Leftovers can be stored in the fridge for up to one day.
    ✔️For best results, keep the leftover salad and dressing separate until ready to serve.
    ✔️If you can get hold of green papaya, that can be added in the salad too.