Quick and easy Thai chicken salad recipe with peanut dressing, homemade with simple ingredients. Loaded with shredded chicken, cabbage, carrots, green onions, peanuts, sesame seeds.
In a large salad bowl, make the peanut dressing by whisking together peanut butter, rice vinegar, lime juice, soy sauce, sesame oil, sriracha, honey, garlic, ginger, salt, pepper, red chili flakes, water until smooth and creamy.
Add coleslaw mix, grated carrots, green onions, cilantro and toss until combined.
Top it off with lots of roasted peanuts and sesame seeds.
Serve immediately and enjoy!
Notes
Read all my tips above.
Tastes best when served immediately. Leftovers can be stored in a sealed container in the fridge for 1 day but it would become soggy. It's best to store dressing and salad separately until you are ready to serve.