Thai Peanut Slaw with Chicken

What did you have for dinner tonight?

Was it colorful? Nutritious? Tasty? Filling? No?

Bummer.

Try this instead.

Ingredients:

Dressing

1 Granny Smith apple, cored, peeled & chopped

1-1/2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon white rice vinegar

2 tablespoons peanut butter

1 tablespoon water

1/8 teaspoon ground cayenne pepper (optional; omit if you don't want it spicy)

Slaw

5 cups shredded cabbage (or one 10oz bag of broccoli slaw, I say broccoli because neither the hubs nor I are particularly fond of cabbage)

1/2 red bell pepper, thinly sliced

2 green onions, thinly sliced (white and green parts)

2 tablespoons chopped fresh cilantro

1 cup raw green peas, fresh or frozen

1/2 cup roasted peanuts, coarsely chopped

 
Puree dressing ingredients in a blender or food processor to a consistency similar to apple sauce. Man I love this ninja. It just makes beautiful things.

 
In large bowl, toss together slaw ingredients.

 
Then add the dressing. Toss well. Refrigerate for an hour or so. This will keep up to 3 days super fresh.

 

Pile on a plate, toss your chicken on top.  Seriously? Could it be any easier? If I was smart I would have made it last night so I wouldn't have had to worry about it today. Wraps tomorrow? You betcha.

 

 

It was that good (and I HATE peas).