Thai Chicken Salad:

• 3–4 cups cooked shredded chicken
• 1 head of green cabbage (3–4 cups shredded)
• 1–2 large carrots (2 cups grated)
• 1 green papaya or mango (1–2 cups grated) (optional)
• 1 cup fresh cilantro, chopped
• 1/2 cup peanuts, chopped
• 1/2 cup green onions, sliced
• 3–4 red serrano peppers, sliced
• Salt and lime juice to taste

Peanut Dressing:

• 1/2 cup peanut butter
• 1/3 cup low sodium soy sauce
• 1/3 cup sesame oil (toasted or dark)
• 1/4 cup rice vinegar
• 2 tablespoons sambal oelek (or sriracha)
• 2 tablespoons sugar
• 1 small knob of fresh ginger, peeled
• 1 clove garlic, peeled
• 1/4 cup water to thin to desired consistency