I’ve been hankering for an Asian chicken salad with a nutty dressing for a while – especially since I got my hands on some Red Boat fish sauce.
When I held the Red Boat fish sauce Twitter and Facebook giveaway a few weeks ago, George Z. posted a recipe for a Thai “peanut” sauce that he originally found on the wonderful Primal food blog, This Primal Life. I modified it a little bit by adding a touch of applesauce for sweetness and subbing out rice wine vinegar with coconut vinegar. All in all, it’s a tasty dressing that you can use as a dipping sauce or drizzle on your favorite meats and veggies.
Check out the recipe after the jump!
Here’s what I gathered to serve 3 people:
For the sauce:
- 3 tablespoons creamy almond butter
- 2 tablespoons Red Boat fish sauce
- 2 tablespoons of freshly squeezed lime juice
- 1 tablespoon of coconut vinegar
- 2 tablespoons of unsweetened applesauce
- ½ teaspoon of crushed red pepper
For the salad:
- 3 cups of shredded cooked chicken
- 3 medium carrots, peeled and julienned
- 8 small kohlrabi roots, peeled and sliced (you can sub in jicama or sliced apples) Handful of cilantro, roughly chopped
- Handful of basil, cut in chiffonade
- Large head of romaine lettuce, washed and torn into bite-size pieces
Here’s how I made it:
I combined all the ingredients for the sauce in a bowl and whisked to combine.
I sliced the kohlrabi and shredded the carrots with a julienne peeler…
…and tossed them in a bowl.
I added the dressing, the chicken, and the herbs…
…and tossed everything well.
Then, I served it up on a bed of romaine lettuce.
If you’ve got leftover meat and veggies, just toss on the dressing and you’ll have a tasty meal in minutes!
