Yield:4 servings
3 tablespoons cashew or peanut butter
¼ cup fresh lemon juice
3 tablespoons extra-virgin olive oil
2 tablespoons soy sauce or tamari
2 teaspoons honey
1 to 2 medium-hot green chiles, (such as serrano or jalapeño), finely grated
1 garlic clove, finely grated
Salt and freshly ground black pepper
½ medium head green or red cabbage, coarsely chopped or torn (8 cups)
3 cups/about 12 ounces shredded cooked chicken
2 small cucumbers, halved lengthwise and thinly sliced
1 cup mixed tender herbs (such as cilantro, basil and mint, very coarsely chopped)
½ cup roasted salted cashews, coarsely chopped
37 grams carbs; 64 milligrams cholesterol; 523 calories; 17 grams monosaturated fat; 6 grams polyunsaturated fat; 6 grams saturated fat; 31 grams fat; 10 grams fiber; 1015 milligrams sodium; 32 grams protein; 14 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Step 1
In a large serving bowl, whisk the cashew butter and 3 tablespoons water until smooth. Gradually stream in the lemon juice, olive oil and soy sauce, whisking constantly. Stir in the honey, chile and garlic. If the mixture looks a little grainy, add another splash of water until it loosens and smooths out. Season with salt and pepper.
Step 2
Add the cabbage and toss well, getting in there with your hands and massaging the cabbage a bit to help soften it. Add the chicken and toss again and let it sit for about 5 minutes to really soak up the sauce.
Step 3
Add the cucumbers and herbs and toss again. Taste and adjust the seasoning with more salt and pepper before topping with the roasted cashews to finish.
Tip
Leftover chicken salad will keep, covered, for up to 3 days in the refrigerator. If you want to make the salad ahead to serve later, add the cucumbers, herbs and cashews just before serving.
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