Chicken Cabbage Salad With Peanut Dressing

Chicken Cabbage Salad With Peanut Dressing

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 1
Author Connie Veneracion


  • 1/4 cup smooth (unsweetened) peanut butter
  • 1/2 teaspoon grated ginger
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • fish sauce to taste
  • 1 chicken thigh fillet
  • salt
  • pepper
  • 1 tablespoon rice wine
  • 1 tablespoon corn starch
  • cooking oil for deep frying
  • 1/2 cup thinly sliced red cabbage
  • 1/2 cup thinly sliced Romaine lettuce
  • 1 small red bell pepper thinly sliced
  • 2 tablespoons black-eyed beans tossed with a pinch of salt
  • 2 tablespoons roasted cashew nuts
  • sliced peaches (or mangoes), as many as you like


  • Make the peanut dressing. Stir together the peanut butter, grated ginger, rice vinegar and honey. Add water, a tablespoon at a time, until the mixture is pourable but still thick. Mix in enough fish sauce to create the right balance.
  • With the knife held at a 45-degree angle, cut the chicken fillet into six slices about a quarter of an inch thick. Sprinkle generously with salt and pepper. Pour in the rice wine. Mix. Add the corn starch and mix again.
  • Heat enough cooking oil to reach a depth of one inch. Fry the chicken slices until browned and crisp, about two minutes per side. Drain and set aside to cool a bit.
  • In a large bowl, toss together the red cabbage, Romaine lettuce, bell pepper, beans, nuts and peaches. Add the chicken and toss again.
  • Pile the salad in a bowl. Drizzle the peanut dressing on top.