Uploaded July 2026 | Updated September 2026, 2 weeks ago
Nordic Ware Factory Store Website: nordicware.com
Nutrition coach, Nickie Carrigan, shares a refreshing and healthy salad recipe.
Click here to print recipe: kstp.com/wp-content/uploads/2026/07/Crunchy-peanut-chicken-cucumber-cabbage-salad.pdf
Crunchy peanut chicken, cucumber & cabbage salad
PREP TIME: 15 min | SERVES: 4
Ingredients:
Salad:
• 1.5 cups shredded chicken
• 2 English cucumbers
• ¼ medium red cabbage, finely chopped (about 2–2.5 cups)
• 3 green onions, sliced
• Toppings: chili crisp and toasted sesame seeds
Peanut dressing:
• ⅓ cup crunchy peanut butter
• Juice of 1 lime
• 1 Tbsp. rice vinegar
• 1.5 Tbsp. low-sodium soy sauce or tamari
• 1.5 Tbsp. honey
• 1 Tbsp. toasted sesame oil
• 1 Tbsp. chili crisp
• 1 clove garlic, minced
• 2 tsp. toasted sesame seeds
Directions:
1. Slice cucumbers into thin, uniform rounds using a mandoline or sharp knife. Pat dry with paper towels to remove excess water.
2. Finely chop red cabbage to yield about 2–2.5 cups.
3. In a large bowl, whisk together peanut butter, lime juice, rice vinegar, soy sauce, honey, sesame oil, chili crisp, garlic and sesame seeds until smooth. Whisk in water or coconut milk 1 Tbsp. at a time until dressing is pourable and coats the back of a spoon.
4. Add cucumbers, chicken, cabbage and green onions to the bowl. Toss until everything is evenly coated.
5. Top with extra green onions, toasted sesame seeds and a drizzle of chili crisp. Serve right away.
Advice:
• Rotisserie chicken or canned chicken both work great as a time-saving swap for homemade shredded chicken.
• Dress the salad just before serving to keep the cucumbers crisp.
Nordic Ware Factory Store Website: nordicware.com
Nutrition coach, Nickie Carrigan, shares a refreshing and healthy salad recipe.
Click here to print recipe: kstp.com/wp-content/uploads/2026/07/Crunchy-peanut-chicken-cucumber-cabbage-salad.pdf
Crunchy peanut chicken, cucumber & cabbage salad
PREP TIME: 15 min | SERVES: 4
Ingredients:
Salad:
• 1.5 cups shredded chicken
• 2 English cucumbers
• ¼ medium red cabbage, finely chopped (about 2–2.5 cups)
• 3 green onions, sliced
• Toppings: chili crisp and toasted sesame seeds
Peanut dressing:
• ⅓ cup crunchy peanut butter
• Juice of 1 lime
• 1 Tbsp. rice vinegar
• 1.5 Tbsp. low-sodium soy sauce or tamari
• 1.5 Tbsp. honey
• 1 Tbsp. toasted sesame oil
• 1 Tbsp. chili crisp
• 1 clove garlic, minced
• 2 tsp. toasted sesame seeds
Directions:
1. Slice cucumbers into thin, uniform rounds using a mandoline or sharp knife. Pat dry with paper towels to remove excess water.
2. Finely chop red cabbage to yield about 2–2.5 cups.
3. In a large bowl, whisk together peanut butter, lime juice, rice vinegar, soy sauce, honey, sesame oil, chili crisp, garlic and sesame seeds until smooth. Whisk in water or coconut milk 1 Tbsp. at a time until dressing is pourable and coats the back of a spoon.
4. Add cucumbers, chicken, cabbage and green onions to the bowl. Toss until everything is evenly coated.
5. Top with extra green onions, toasted sesame seeds and a drizzle of chili crisp. Serve right away.
Advice:
• Rotisserie chicken or canned chicken both work great as a time-saving swap for homemade shredded chicken.
• Dress the salad just before serving to keep the cucumbers crisp.
