1 pound ground chicken
1.5 cups finely chopped peanuts
8 cups shredded cabbage (~1 medium cabbage)
1 cup shredded carrot
For the Dressing
1/4 cup and 2 Tbsp freshly squeezed lime juice (1-3 limes depending how big and juicy they are)
6 Tbsp fish sauce
5 tsp raw sugar
1/4 cup and 2 Tbsp water
8 thai chili peppers seeded and minced
You can usually purchase ground chicken from your butcher, but if you can’t find it, simply buy 1 pound of chicken breast, cut it into large pieces and throw it in the food processor until it’s ground up. Cook the ground chicken over medium heat until it is fully cooked through and let it cool while you are preparing the other parts of the salad.
Add 1.5 cups of peanuts to your food processor and pulse until finely chopped then set aside. Using the shredding disk for your food processor to shred 8 cups of cabbage and 1 cup of carrot and set aside.
In a medium bowl thoroughly combine ingredients for the dressing with a whisk or fork. Feel free to adjust the amount of chili peppers to your liking – in my opinion 8 is very spicy, but not overwhelming. In a large bowl combine cabbage, carrots, chicken, and peanuts. Add dressing and mix thoroughly.
This salad can easily serve 4 as a light dinner or also works great as a side dish.
