Substances:
- Pea-mond Dressing (chipotle dressing)
- 1/4 cup rice wine vinegar
- one tablespoon sleek peanut butter
- 1 tablespoon clean almond butter
- 1 tablespoon chopped contemporary ginger
- two teaspoons adobo chipotle pepper juice
- one teaspoon adobo chipotle pepper puree
- 1 tablespoon soy sauce
- two tablespoons honey
- 2 teaspoons toasted sesame oil
- one/two cup canola oil
- Salt and freshly ground pepper
- Salad
- one/2 head Napa cabbage, shredded
- 1/2 head romaine lettuce, shredded
- 2 carrots, shredded
- one/4 pound snow peas, julienned
- one/4 cup coarsely chopped clean cilantro leaves
- one/four cup thinly sliced green onion
- two cups shredded rotisserie chicken
- 1/two cup chopped roasted peanuts
- 1/4 cup chopped refreshing mint leaves
- Chili oil, optional
- lime halves, for garnish
Guidance:
- Whisk the vinegar, peanut & almond butters, ginger, chipotle pepper puree, soy sauce, honey, sesame oil, and canola oil all together in a medium bowl. Top with salt and pepper, to taste.
Directions:
- Mix in cabbage, lettuce, carrots, snow peas, cilantro, and onion in a large bowl. Include the dressing and toss to mix.
- Transfer to a serving platter and serve with the shredded chicken, chopped peanuts, and mint. Drizzle with chili oil, if ideal. Garnish with lime halves.