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| 2 | tablespoons | peanut butter | smooth |
| 1/4 | cup | rice wine vinegar | |
| 1 | tablespoon | ginger | fresh chopped |
| 2 | teaspoons | chipotle puree | |
| 1 | tablespoon | soy sauce, sodium reduced | |
| 1 | tablespoon | honey | |
| 2 | teaspoons | sesame oil | toasted |
| 1/2 | cup | canola oil | |
| 1 | x | salt | to taste |
| 1 | x | black pepper | freshly ground to taste |
| 1/2 | each | napa cabbage | shredded |
| 1/2 | each | romaine lettuce | shredded |
| 2 | each | carrots | shredded |
| 1/4 | pound | snow pea pods | julienned |
| 1/4 | cup | cilantro leaves | fresh, coarsely chopped |
| 1/4 | cup | scallions, spring or green onions | thinly sliced |
| 2 | cups | chicken | rotisserie |
| 1/2 | cup | peanuts | roasted, chopped |
| 1/4 | cup | mint leaves | fresh, chopped |
| 1 | x | chili oil | as needed, optional |
| 1 | x | lime | grilled halves, for garnish |
Whisk together the vinegar, peanut butter, ginger, chipotle pepper puree, soy sauce, honey, sesame oil, and canola oil in a medium bowl.
Season with salt and pepper, to taste.
Combine cabbage, lettuce, carrots, snow peas, cilantro, and green onion in a large bowl.
Add the dressing and toss to combine.
Transfer to a serving platter and top with the shredded chicken, chopped peanuts, and mint.
Drizzle with chili oil, if desired.
Garnish with grilled lime halves.
| % Daily Value* | |
| Total Fat 47.0g | 72% |
| Saturated Fat 5.0g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 226mg | 9% |
| Total Carbohydrate 17.0g | 6% |
| Dietary Fiber 4.0g | 17% |
| Sugars 9.0g | |
| Protein 10.0g | 20% |
| Vitamin A | 110% | Vitamin C | 34% | |
| Calcium | 5% | Iron | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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As one of the more well-known fruits around Christmas time, the cranberry can be found in almost anything. Cakes, sauces, tarts and even ginger ale become festive once winter has arrived and cranberries are in season....
I am in catering business and cook for the love of cooking and eating. I tried your avocados with Roquefort (since I live in Paris and cheese is something I want to get my hands on), and the dish came out quite nice. My guests raved about it, but I only wish that this recipe would also have photos attach to it. It would be nice to see how my dish comes out compare to how it suppose to look like.
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