Pad Thai Salad

Susie Crawford Beil

3 T rice wine vinegar

¼c olive oil

2 T sesame oil

2½ T creamy peanut butter

1 T honey

3 T soy sauce

1 t sriracha

½ small red cabbage, shredded

¼ c cilantro, chopped

2 cooked chicken breasts, chopped

4 oz lettuce

2 red bell peppers, seeded and diced

1 c bean sprouts

2 carrots, peeled into ribbons

4 scallions, sliced

1 c roasted, salted peanuts, chopped

3 T sesame seeds

Whisk together vinegar and oils til emulsified. Then whisk in peanut butter, honey, soy and sriracha sauce

Place dressing in the bottom of 4 tall containers.

Mix together cabbage and cilantro and portion into containers. Add layers of chicken, lettuce, peppers, sprouts, carrots, scallions, peanuts and sesame seeds. Refrigerate til serving.

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