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Thai Kai Salad

A peanut sauce salad similar to the old Houston's Thai Kai Salad
Print Recipe
Prep Time 1 hour
Cook Time 30 minutes
Chill 1 hour
Total Time 2 hours 30 minutes
Course Main Course, Salad
Cuisine American
Servings 4 people

Equipment

  • 1 blender or food processor
  • 1 big bowl

Ingredients
  

Salad

  • 4 cups Chicken Cooked, Shredded
  • 1 head Green Cabbage 4 cups shredded
  • 2 each Carrots 2 cups Shredded
  • 1 each Papaya or Mango 2 cups Grated OPTIONAL
  • 1 cup Cilantro Fresh, Chopped
  • 1/2 cup Peanuts Chopped
  • 1/2 cup Green Onions Sliced
  • 4 each Red Serrano Peppers Sliced
  • 1 to taste Salt and Lime Juice

Peanut Dressing

  • 1/2 cup Peanut Butter
  • 1/3 cup Low Sodium Soy Sauce
  • 1/3 cup Sesame Oil (Toasted or dark)
  • 1/4 cup Rice Vinegar
  • 2 tbsp Chili Paste Sriracha works
  • 2 tbsp Sugar
  • 1 each Ginger small knob of fresh, Peeled
  • 1 Clove Garlic Fresh, Peeled
  • 1/4 cup Water To thin to desired consistency

Instructions
 

Prep

  • Chop: Put on some good music. Pour a drink. Start Choppin'!

Dressing

  • Pulse all ingredients in food processor or blender

Salad

  • Toss the salad ingredients in a big bowl with a drizzle of peanut dressing so everything gets coated.
  • Season with salt and lime juice, and maybe a shot of fish sauce if you're feeling wild.
  • Serve Chilled
Keyword Houstons