Chicken Salad Slaw With Peanuts and Nori
Recipe by Ali Slagle | Total time: 30 minutes This no-cook, main-dish slaw is all about texture and toppings. The cabbage and shredded chicken is only the beginning. It also has a double dose of savory nutiness from nori and peanuts, a creamy peanut-ginger dressing and refreshing scallions and cucumbers. It’s creamy, crunchy, salty and fresh all at once, satisfying bite after bite. For a vegan option, trade the chicken for a combination of shelled edamame, baked tofu, bean sprouts and cooked whole grains. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
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