Busy Proof: Thai-Inspired Peanut Crunch Chicken Slaw Salad
- Katie Lolas
- 4 days ago
- 2 min read
Fresh, crunchy and packed with flavour, these Peanut Crunch Chicken Slaw Salad bowls are the ultimate busy-day meal. Loaded with chicken, crisp veggies, sweet apple and noodles, everything gets tossed in a creamy, zesty peanut dressing with just the right hit of spice. It’s a satisfying, high-protein meal that’s perfect for meal prep and keeps well for days without losing its crunch.
Serves: 4
Prep time: 15 minutes
Cook time: 10 minutes
Ingredients
150g dried vermicelli noodles
5 heaping cups slaw mix
½ small red capsicum, thinly sliced
½ small yellow capsicum, thinly sliced
3 cups cooked chicken breast, shredded or diced
1 pink lady apple, chopped
½ cup shelled edamame, cooked
½ cup fresh coriander leaves
½ cup chopped spring onion greens
¼ cup dry roasted peanuts, roughly chopped
Toasted sesame seeds, to serve
Peanut Dressing
½ cup natural peanut butter
¼ cup fresh lime juice
3 tbsp water (plus extra if needed)
4 tsp low-sodium soy sauce
4 tsp maple syrup
1½ tbsp sesame oil
2 to 3 tsp sriracha
2 tsp freshly grated ginger
Method
Step 1. Prepare the vermicelli noodles according to packet instructions. Drain, rinse under cold water, and set aside to cool
Step 2. In a medium bowl, whisk together peanut butter, lime juice, water, soy sauce, maple syrup, sesame oil, sriracha, and ginger until smooth. Add a little extra water if needed to loosen the dressing
Step 3. In a large bowl, combine slaw mix, capsicum, chicken, apple, edamame, coriander, and spring onions. Add the cooled vermicelli noodles and toss gently to combine.
Step 4. If serving immediately, drizzle over the dressing and toss until everything is well coated
Step 5. Top with chopped peanuts and a sprinkle of toasted sesame seeds before serving.
Note: Store the dressing separately and refrigerate for up to 3 days. Toss together just before serving to keep the salad fresh and crunchy.
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