Summer Salads: Peanut Slaw with Sesame Chicken + Smashed Cucumbers
SUMMER SALAD SERIES part 4 is this peanut slaw with grilled sesame chicken + smashed cucumbers and she’s perfection!!!
Not sure about you guys but I always want peanut sauce and therefore am always looking for ways to incorporate it into my meals. I used to make a peanut slaw recipe allll the time because it tastes delicious (obviously) and it keeps really well in the fridge. For this summer salad, I wanted to make it into more of a meal, so we’re adding juicy grilled sesame chicken thighs, plus lots of smashed cucumbers for texture + crunch. The result is an easy, healthy, flavourful + filling salad that you can meal prep for the week or bring to your next gathering. ENJOY!
Peanut Slaw with Sesame Chicken + Smashed Cucumbers
Ingredients
For the peanut dressing:
Heaping 1/3 cup smooth peanut butter
3 tbsp tamari or soy sauce
2 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp honey
2 tsp chili crisp or chili garlic sauce
1/2 tsp garlic powder
Water to thin
For the salad:
4 boneless skinless chicken thighs
2 tbsp tamari
2 tbsp sesame oil
1 tbsp honey
2 garlic cloves, grated
Neutral oil and sea salt
2 tbsp sesame seeds
1 bag or 4 cups shredded cabbage / coleslaw mix
1 large or 3 mini cucumbers, cut into chunks
1/3 cup thinly sliced green onions
1/3 cup roasted salted peanuts
Fresh cilantro and mint, for topping
Method
Start by marinating your sesame chicken thighs. Place chicken thighs in a bowl and cover with the tamari, sesame oil, honey and garlic. Stir to coat, then cover and place in the fridge to marinate for at least 1 hour or overnight.
To make the peanut dressing, whisk all ingredients in a jar or bowl until smooth, adding a little bit of water as needed to make the consistency thick but pourable. Set aside.
When ready to make your salad, place your cucumber chunks on a cutting board. Using the back of a knife or a bench scraper, carefully smash each cucumber chunk. Place chunks into a strainer, sprinkle with a bit of sea salt and let rest in the sink to drain excess moisture from cucumbers.
To grill your chicken thighs, heat a large cast iron pan over medium with a bit of neutral oil. Once hot, add your chicken thighs smooth side down and let cook on one side for 6-7 minutes. Flip each chicken thigh and let finish cooking on the other side for an additional 6-7 minutes until cooked through and golden brown on the outside. Remove from the heat and let rest for 10 minutes before sprinkling with sesame seeds and slicing.
To assemble your salad, add slaw to a large bowl. Pour over desired amount of dressing (you may not need it all) and mix to coat the cabbage. Add smashed cucumbers, sliced sesame chicken thighs, green onions, peanuts and fresh herbs if using, then drizzle with more dressing if desired and serve!
Makes 4 servings
