Thai Crunch Recipe

Name: California Pizza Kitchen at Tysons Corners Thai Crunch Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 3 cups Shredded green cabbage; 2 cups Shredded red cabbage; 1 cup Shredded carrots; 1 medium Red bell pepper, thinly sliced; 1 medium Cucumber, julienned; 0.5 cup Fresh cilantro, chopped; 0.5 cup Roasted peanuts, roughly chopped; 2 cups Cooked chicken breast, shredded or thinly sliced; 2 stalks Green onions, sliced; 1 cup Crispy wonton strips or chow mein noodles; 0.25 cup Creamy peanut butter; 2 tbs Soy sauce; 1.5 tbs Rice vinegar; 1 tbs Honey; 1 tbs Fresh lime juice; 1 tsp Sesame oil; 1 tsp Fresh ginger, grated; 1 clove Garlic, minced; 2 tbs Warm water (to thin dressing as needed); 0.5 tsp Sriracha or chili garlic sauce (optional, for heat)

Inspired by California Pizza Kitchen at Tysons Corner

Time30m

Serves4

Crispy veggies, cilantro, chicken and peanuts with a Thai peanut dressing.

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Ingredients

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Salad Base

3 cups Shredded green cabbage

2 cups Shredded red cabbage

1 cup Shredded carrots

1 medium Red bell pepper, thinly sliced

1 medium Cucumber, julienned

1/2 cup Fresh cilantro, chopped

1/2 cup Roasted peanuts, roughly chopped

2 cups Cooked chicken breast, shredded or thinly sliced

2 stalks Green onions, sliced

1 cup Crispy wonton strips or chow mein noodles

Thai Peanut Dressing

1/4 cup Creamy peanut butter

2 tbs Aged soy sauce

1 1/2 tbs Rice vinegar

1 tbs Honey

1 tbs Fresh lime juice

1 tsp Toasted sesame oil

1 tsp Fresh ginger, grated

1 clove Garlic, minced

2 tbs Warm water (to thin dressing as needed)

1/2 tsp Sriracha or chili garlic sauce (optional, for heat)

Method

Prepare Salad Base

Shred and slice vegetables

Using a mandoline or sharp knife, shred the green and red cabbage. Julienne the carrots and cucumber, and thinly slice the red bell pepper and green onions.

Place the shredded cabbage, carrots, bell pepper, cucumber, green onions, cilantro, and peanuts into a large mixing bowl.

Add the cooked, shredded chicken breast to the bowl with the vegetables.

Toss all ingredients gently to evenly distribute.

Prepare Thai Peanut Dressing

In a medium mixing bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, lime juice, sesame oil, grated ginger, and minced garlic until smooth.

Add warm water, 1 tablespoon at a time, whisking until the dressing reaches a pourable consistency.

Stir in sriracha or chili garlic sauce if using, for desired level of heat.

Assemble the Thai Crunch Salad

Pour the Thai peanut dressing over the salad mixture in the large bowl.

Toss everything together until well coated with dressing.

Top with crispy wonton strips or chow mein noodles just before serving for added crunch.

Garnish with additional chopped peanuts and cilantro if desired. Serve immediately.

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