Thai Peanut Slaw with Popcorn Chicken

4 Servings
100% would make this recipe for Thai Peanut Slaw with Popcorn Chicken again.

An Asian twist on cole slaw and fried chicken.

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Thai Peanut Slaw with Popcorn Chicken Ingredients

-- Dressing --	1 cup Cabbage, red - shredded
3 tablespoons Peanut butter	1/2 cup Bell pepper, yellow - cut in matchsticks
2 tablespoons Rice wine vinegar	1/2 cup Carrot - shredded fine
2 teaspoons Chile garlic sauce - to taste	1/4 cup Raisins - coarse chopped
2 tablespoons Mayonnaise - reduced fat	-- Chicken --
1 teaspoon Sesame Oil - dark roasted	16 ounces Chicken, breaded nuggets
-- Slaw --	-- Garnish --
3 cups Cabbage, green - shredded	1 large Lime - cut in wedges

Instructions for Thai Peanut Slaw with Popcorn Chicken

Mix peanut butter, vinegar, and chile garlic sauce in a glass bowl. Microwave for 20 - 30 seconds to soften beanut butter if needed. Add mayonnaise and sesame oil then blend thoroughly with a fork or whisk.

Mix slaw ingredients together in a large bowl and add 1/2 of the dressing. Toss until all veggies are coated. Allow to sit for at least 30 minutes (up to 2 hours) tossing occasionally. Add a bit more dressing as needed to keep surfaces moist but not sloppy wet.

While slaw is marinating, heat chicken in 425?F oven until heated through and lightly crisped.

Fill a teacup or ramekin with slaw. Pack it in lightly then place a serving place on top and invert the dish. Carefully remove the ramekin to leave a mound of slaw. Place the chicken nuggets around the mound of slaw, garnish with crushed peanuts and a lime wedge.

Each (4 oz chicken, 1 cup slaw) serving contains an estimated:
Cals: 529, FatCals: 252, TotFat: 29g
SatFat: 7g, PolyFat: 6g, MonoFat: 11g
Chol: 95mg, Na: 680mg, K: 1266mg
TotCarbs: 43g, Fiber: 8g, Sugars: 10g
NetCarbs: 35g, Protein: 29g

Adapted from recipe in: Restaurant Management, April 2008

VARIATION: Substitute breaded calamari rings or popcorn shrimp for the chicken.

Main Ingredient: CabbageCuisine: Thai