1/4 C. rice wine vinegar

2 T. smooth peanut butter

1 T. chopped fresh ginger

2 tsp. chipotle pepper puree

1 T. soy sauce

1 T. honey

2 tsp. toasted sesame oil

1/2 C. canola oil

Salt and freshly ground pepper

1/2 head Napa cabbage, shredded

1/2 head romaine lettuce, shredded

2 carrots, shredded

1/4 pound snow peas, julienned

1/4 C. coarsely chopped fresh cilantro leaves

1/4 C. thinly sliced green onion

2 C. shredded rotisserie chicken

1/2 C. chopped roasted peanuts

1/4 C. chopped fresh mint leaves

Chili oil, optional

Grilled lime halves, for garnish

 

Whisk together the vinegar, peanut butter, ginger, chipotle pepper puree, soy sauce, honey, sesame oil, and canola oil in a medium bowl. Season with salt and pepper, to taste. Combine cabbage, lettuce, carrots, snow peas, cilantro, and green onion in a large bowl. Add the dressing and toss to combine. Transfer to a serving platter and top with the shredded chicken, chopped peanuts, and mint. Drizzle with chili oil, if desired. Garnish with grilled lime halves.