I’m fond of using my Spicy Peanut Sauce in many different ways, but especially in a dish of Cool Peanut Noodles with Crunchy Vegetables. Recently it occurred to me that I could swap the noodles for cooked, shredded chicken and have a darn good peanut-y, Asian-y chicken salad. I gave it a spin, and it was delicious. Choose your favorite raw veggies for this, but be sure to include plenty of red cabbage, which offers both color and crunch.
Serves 4
- 1 recipe Spicy Peanut Sauce
- 3 to 3 ½ cups shredded cooked (preferably poached) chicken breast
- Kosher Salt
- Vegetable or sesame oil
- 1 1/2 to 2 cups raw thinly sliced red cabbage (or any cabbage)
- 3 to 4 cups thinly sliced or julienned raw vegetables (carrots, snap peas, snow peas, radishes, Japanese turnips, radicchio, baby spinach leaves – whole)
- Chopped cilantro (at least 2 to 3 tablespoons, but as much as you like), sprigs for garnish
- ½ cup chopped roasted peanuts (or as much as you like)
- Sliced scallions (optional, for garnish)
1. If the peanut sauce has been refrigerated, bring it to room temperature. If it is a little thick, whisk in a little hot water until loosened.
2. Put the chicken in a mixing bowl and season with ½ to 3/4 teaspoon salt.
3. Set aside a half cup or so of the vegetables to use for garnish. Put the remainder in the mixing bowl with the chicken. Add three-quarters of the peanut sauce and a couple tablespoons of cilantro to the bowl. Stir and toss until thoroughly combined. Taste and add more peanut sauce if desired.
4. Transfer the noodles to a large serving bowl and garnish with the remaining raw vegetables, the chopped peanuts, and the remaining cilantro. Serve.
