A Sarcastic Appetite


Clean-Out-the-Fridge Thai Peanut Chicken Salad
February 1, 2010, 9:41 pm
Filed under: Uncategorized

Sometimes, you need a recipe that cleans out the fridge, using up whatever random veggies you have left before they go bad. I hear some more enterprising cooks meticulously plan what they’ll make for the week, thereby negating the need for any clean-out-your-fridge recipe in the first place. I am not said enterprising cook. All I’ve got is a recipe for peanut dressing, and let’s be honest: a good peanut dressing would make an old shoe taste pretty good. (Or at least good enough, anyway.) But do with this what you will;  the shredder of your Cuisinart makes quick work of the veggies, and the bulk of your time will be spent doctoring the dressing to your taste. If you don’t have red cabbage or radishes, you could add cucumbers, or red peppers, or snow peas, or…well, you get the idea.

Thai Peanut Chicken Salad

Serves 2-3.

For the salad:

2 cooked boneless, skinless chicken breasts, cubed

1 heaping c. shredded red cabbage

1 large carrot, shredded

3 radishes, shredded

2-3 scallions, chopped

about 1/2 c. sugar snap peas, chopped in half

heaping 1/4 c. peanuts, toasted

about 1/4 c. cilantro, chopped

For the dressing:

3 tbsp. regular peanut butter

3 tbsp. canola oil

2 1/2 tbsp. soy sauce

2 tbsp. rice vinegar

1 garlic clove, minced

juice of 1/2 a lime

1 tsp. sriracha (or more, to taste)

pinch of sugar

pinch of crushed red pepper flakes

a few drops of fish sauce

about 2 tbsp. of water, or more to get desired consistency

lots of salt and black pepper

For the salad, throw everything in a bowl. For the dressing, whisk everything together; keep tasting it and doctor as needed. Toss the dressing with the salad. What, you need a road map or something?

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