Before you go for work in the morning, prepare this dinner in your slow cooker, and when you get home, you’ll find a scrumptious chicken and rice meal with a tomato sauce with taco seasoning.
| Prep Time: | 30 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 6 |
| Yield: | 6 side salads |
Ingredients
- 2 limes, juiced
- 1 tablespoon Asian red chili paste
- 1 tablespoon white sugar
- 1 teaspoon grapeseed oil, or more as needed
- 1 small head napa cabbage, shredded
- 2 carrots, shredded
- 1 small red bell pepper, thinly sliced
- ½ seedless cucumber, sliced paper-thin
- ⅓ cup cilantro, chopped
- ½ cup peanuts, chopped, or more to taste
- salt and ground black pepper to taste
Instructions
- Whisk lime juice, chili paste, and sugar together in a small bowl. Add oil in slow stream while still whisking.
- Combine napa cabbage, carrots, bell pepper, cucumber, cilantro, and peanuts in a large bowl. Season with salt and pepper. Pour dressing over vegetables and toss with tongs to coat. Chill salad for at least 1 hour. Stir and adjust seasonings before serving.
- Use canola or peanut oil instead of grapeseed if desired.
- Chili paste is sold in small jars in the Asian section of the grocery store.
Reviews
4.23.19 This is a nice salad with just enough kick to make it interesting, but not overpowering. Thought it needed just a little more dressing (personal taste, perhaps), but that’s easily rectified. Enjoyed today with grilled Alaskan cod and steamed green beams. Thanks for sharing.