Cooked, shredded chicken
3 cups slaw
3 scallions, thinly sliced
1 celery stalk, thinly sliced
1 cucumber, thinly sliced
1 large handful of bean sprouts
1 cup coarsely chopped cilantro
⅓ cup torn mint leaves
⅓ cup unsalted, toasted peanuts, crushed
4 cups warm cooked brown rice
Toss cabbage, scallions, beet, celery, cucumber, sprouts, cilantro, and mint in a large bowl to combine; season with salt. Top with peanuts.
Serve salad with brown rice and shredded, drizzled with some peanut sauce, with more sauce on the side.
Per 8 servings
507 kcals, 26 g fat, 54 mg cholesterol, 468 mg sodium, 38 g carbs, 6 g fiber, 10 g sugar, 33 g protein.