Love this recipe!  This is the other part to the Chicken Satay recipe (previously posted) that I found on Food Network but I liked it so much I’ve made it separately just to munch on.  Crispy, cool, tangy…refreshing even!  This one hits the spot to fill a savory craving without being unhealthy.

Messy Ingredients:

  • 1 small Napa Cabbage – shredded thinly
  • 1 lb snow peas – shredded thinly
  • 1 cup cilantro – rough chop
  • 2 TBS fist sauce
  • 1/4 cup fresh lime juice
  • 2 TBS agave nectar
  • 1 TBS low sodium soy sauce
  • 1 TBS fresh ginger – minced
  • 4 cloves garlic – minced
  • 1/2 tsp red chili flakes
  • 2 TBS vegetable oil

After the veggies and cilantro are chopped, place them in a large bowl.  Whisk all the other ingredients together in a smaller bowl and then pour over the veggies. Toss well to combine, cover and refrigerate.  So easy!  The flavors are good fresh but in my opinion, this one gets better on the second or third day.  This recipe is adapted to make a large bowl.  If you are making the chicken satay with the slaw for a dinner for 2 – 4 (leaving no leftovers) follow the instructions for making the chicken satay marinade (essentially the same for the slaw) and reserve 1/4 cup of the marinade before pouring it over the chicken.  Use 1/4 a Napa Cabbage, 6 oz peas and 1/4 cup cilantro.  Whisk in 1 TBS the vegetable oil with the reserved marinade, pour over smaller bowl of veggies and refrigerate.  Smaller serving, same ingredients!

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