thai peanut salad

 

Saté Chicken Salad
From Gourmet, May 2009

1/4 cup dry-roasted peanuts
1 large garlic clove
1 (1-inch) piece peeled ginger
2/3 cup smooth peanut butter (not natural-style)
6 tablespoons warm water
3 tablespoons rice vinegar (not seasoned)
2 1/2 tablespoons soy sauce
1 1/2 tablespoons Asian sesame oil
1 teaspoon sugar
1 teaspoon hot red-pepper flakes
3 cups sliced or coarsely shredded rotisserie chicken
1 pound coleslaw mix
3 celery ribs, thinly sliced diagonally
1 red bell pepper, sliced
1 bunch scallions, chopped
1 cup coarsely chopped cilantro

Accompaniment: lime wedges

Pulse peanuts in a food processor until coarsely chopped, then transfer to a bowl.

With motor running, drop garlic and ginger through feed tube and fi nely chop. Add peanut butter, water, vinegar, soy sauce, sesame oil, sugar, and red-pepper flakes and blend until smooth.

Toss chicken and vegetables with enough dressing to coat, then sprinkle with peanuts and cilantro.

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