This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.


For the dressing:
  • About 3 tablespoons creamy peanut butter (great for using the bottom of the jar*)
  • About 4 tablespoons boiling water
  • About 2 tablespoons each ketchup, Tamari or soy sauce, and honey or light Agave
  • About 1 tablespoon each Chipotle Tabasco or Sriracha sauce
  • Toasted sesame oil
  • 1 inch ginger, grated
  • 1 large clove garlic, grated
  • 3 tablespoons rice wine vinegar
  • Juice of 1 lime, grilled or caramelized if not ripe
  • About ⅓ cup peanut or canola oil
  • Salt and pepper
For the salad:
  • ½ small head Savoy or Napa cabbage, thinly sliced
  • 2 small gem Romaine lettuce, shredded
  • 1 bunch scallions, thinly sliced on angle
  • 2 radishes, matchsticks or thinly sliced
  • 1 large yellow, red or orange carrot, cut into matchsticks or thinly sliced
  • 1 cup combined mint leaves and cilantro or parsley, torn or coarsely chopped
  • 1 rotisserie chicken, skin and bones discarded and meat pulled or sliced or 3 cups thinly sliced grilled chicken breast or thighs
To serve:
  • Chopped dry roasted peanuts and toasted sesame seeds
  • Chili sauce or oil, for drizzling


Serves: 4


*When using the last of peanut butter, I add 3-4 tablespoons of boiling water to the jar then I replace lid and shake to loosen the peanut butter to use in sauces and dressings.

If using up the bottom of the peanut butter jar, add 3 to 4 tablespoons of boiling water to the jar, replace the lid and shake to loosen. Add the remaining dressing ingredients and give it a shake. Or, whisk ingredients together in a small mixing bowl. Adjust salt and pepper, hot sauce and sesame oil to taste.

In a large mixing bowl, combine veggies and herbs, and dress with half the dressing. Arrange on a platter, top with chicken and remaining dressing, and garnish with nuts and sesame seeds, and a couple drizzles of chili sauce or oil.