Easy Asian-Inspired Chicken Slaw

Ingredients

• Rice wine vinegar

  3 tbsp or 45g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Lime juice

  Raw

  2 tbsp or 30g

• Peanut butter

  Smooth style, without salt

  6 tbsp or 96g

• Garlic

  Raw

  2 cloves, minced or 6g

• Cabbage

  Raw

  4 cup, shredded or 280g

• Red cabbage

  Red, raw

  4 cup, shredded or 280g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Yellow peppers

  Sweet, raw

  1 pepper, large or 186g

• Carrots

  Raw

  1 large or 72g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Basil

  Fresh

  4 tbsp, chopped or 11g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

• Canned chicken

  No broth

  2 cup or 410g

Directions

1. Whisk together the rice wine vinegar, soy sauce, lime juice, peanut butter, and minced garlic until smooth, adding water if needed to thin.
2. In a large bowl, combine the shredded cabbage, red cabbage, sliced bell peppers, carrot, and scallions.
3. Add the sliced avocado, basil, cilantro, and canned chicken to the vegetable mixture.
4. Pour the dressing over the salad and toss to combine thoroughly.
5. Adjust the soy sauce to taste if needed and serve immediately.