7cupsthinly sliced or grated veg(cabbage, carrot, bell pepper, etc…)**
1bunch scallions,thinly sliced
Chopped avocado
For the dressing:
3tbspsoy sauce or tamari
3tbsprice vinegar
2tbsptoasted sesame oil
2tbspolive oil
1tbsptahini
2tspmaple syrup
For the spicy peanut garlic crunch:
¼cupolive oil
½cuptoasted peanuts
3-4clovesgarlic,thinly sliced
2-inchknobginger,thinly sliced into matchsticks***
½tspred pepper flakes
¼tspkosher salt
*You can make my Instant Pot shredded chicken or use any type of cooked and shredded or chopped chicken (grilled, baked, pan-seared, etc…). Save time and buy a rotisserie chicken!
**You could buy a pre-sliced bag of coleslaw mix to save time. I used a combo of cabbage and carrot (5 cups thinly sliced cabbage, 2 cups grated carrot)
***Or use 2 more thinly sliced garlic cloves
Items you can prep ahead (optional)
Cook ½ cup quinoa or rice
Cook and shred 2 cups chicken (from about ¾ lb)
Make the crunchy peanut topping
Thinly slice or grate 7 cups veggies (cabbage, carrot, bell pepper, etc…)
In a jar with a lid, add all dressing ingredients and shake vigorously to combine.
To make the peanut crunch:
Line a plate with paper towel. In a small/medium skillet over medium-high heat. Add the oil and peanuts. Once the peanuts begin to sizzle and the oil is just starting to smoke, stir in the garlic, ginger, and red pepper flakes. Continue to toast everything in the oil for about 2-4 more minutes or until you notice the garlic is just beginning to turn a light golden brown, stirring often.
Remove from heat and immediately use a slotted spoon or spatula to transfer the contents onto the plate to cool off. Pour the oil into a small heat-safe container. Sprinkle the salt all over the peanuts and toss to coat.
To make the salad:
In a large bowl, add the cooked grains, chicken, veggies, and scallions. Pour the dressing over top and toss to coat. Serve topped with the toasted peanut mixture and chopped avocado. Drizzle the reserved chili garlic oil over top.
Notes
Substitutions:
To make vegetarian, skip the chicken. Add 2 cups of cooked edamame or roasted tofu cubes.
Use almond or peanut butter in place of tahini
To make nut-free, make the peanut topping but without peanuts. Toast the ginger/garlic in the oil until they are almost golden, stir in sesame seeds during the last minute and toast until light golden. Pour the oil into a jar through a fine mesh sieve to catch the seeds.
Storage:
Store leftovers in an airtight container in the fridge for up to 4 days.
Store peanut topping separately in an airtight container in the fridge for up to 5 days.
Store leftover oil in an airtight container at room temp for up to 7 days.
Leftovers + Repurposing:
You can eat this salad cold, but I prefer it to be room temp or a little warm by popping it in the microwave for 30-60 seconds. Top with the peanuts/spicy oil and avocado. A squeeze of lime and some fresh herbs are nice on top if you have some.