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Sweet and spicy and fresh.
Cook the peas according to package directions. Then drain and let them cool slightly.
In a large bowl combine chicken, cabbage, peas, carrots, cucumbers, and green onions. Toss to combine. Cover and chill for an hour.
Whisk the chili sauce, honey, oil, vinegar, lime juice, and wasabi paste until well mixed. Chill for an hour.
When ready to serve, pour dressing over salad and toss well. Dish it out! Sprinkle each serving with crushed peanuts.
Notes: I like to chill this salad so it’s nice and cold, but you wouldn’t have to chill it for an hour if you were really hungry.
Also, the dressing is really adaptable. Omit the wasabi if you don’t like it spicy, bump up the vinegar or lime juice if you want it to be more acidic, etc.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!