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Thai Peanut Salad

30 minutes
  • Kahiki Honey Crispy Tempura
  • 1/4 head purple or green cabbage, thinly sliced
  • 1 red bell pepper, diced
  • 1 large carrot, cut into matchstick pieces
  • 1/2 cucumber, seeded and cut into matchstick pieces
  • 1/2 cup edamame, thawed (if frozen)
  • 1/4 cup peanuts
  • 1 Tbs all-natural peanut butter
  • 1 Tbs chopped cilantro
  1. Cook chicken and thaw sauce according to instructions on package.
  2. Meanwhile, chop cabbage, bell pepper, carrot, and cucumber and place in large bowl. Add edamame and peanuts.
  3. When sauce has thawed, pour into bowl and whisk with peanut butter. Stir in chopped cilantro. Add half of sauce to vegetables and toss to coat.
  4. When chicken is done, add to bowl of remaining sauce to coat chicken pieces before adding to salad.