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Salad with Peanut Butter Dressing


  1. Grilled chicken breast, shredded, 200g

  2. Purple Cabbage, shredded, 0.5 cup

  3. Red Pepper, julienned, 0.5 cup

  4. Broccoli, chopped into small florets, 0.5 cup

  5. Bok Choy, cut in half, 1 cup

  6. Carrot, julienned , 1 cup

  7. Garlic, minced, 2 or 3 cloves

  8. Ginger or Galanjal, sliced thinly, 0.5 inch

  9. Thai basil, a few leaves

  10. Rice noodles or Egg Noodles, cooked and drained, 100g

  11. Peanuts, roasted, 1 tbsp

  1. Unsweetened peanut butter, 2 tbsp

  2. Red Chilli Flakes, 0.5 tbsp

  3. Soy Sauce or Fish Sauce, 2 tbsp

  4. Sesame oil, 1 tsp

  5. Brown sugar, 1 tsp

  6. Crushed ginger, 0.5 tsp

  7. Minced Garlic, 0.5 tsp


  1. In a pan, add 1 tsp oil. Sauté minced garlic and ginger for a few seconds.

  2. Add red pepper, broccoli and then purple cabbage in the exact order after a gap of 30s between each.

  3. Add bokchoy and stir for 30 seconds. Sprinkle a little salt. Added the shredded chicken and mix well.

  4. Add noodles and mix well.

  5. Add all the ingredients under the dressing in a jar and mix well.

  6. Add the dressing in the bowl and mix everything well. Top it up with Thai or Green Basil leaves.

  7. Add roasted peanuts and some raw shredded purple cabbage on top and serve.

This can be made vegan or vegetarian by using either Grilled Tofu or Grilled Paneer.

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