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This recipe was featured in Cool Foods.
Christine Henderson | Guadalupe Valley EC
This chilled salad is wonderful on a hot day. Make it ahead of time to let the dressing flavors meld, but be sure not to add the peanuts until just before serving so they retain their crunch.
1/2 cup mayonnaise
1/2 cup prepared French onion dip
1 tablespoon rice vinegar
2 tablespoons toasted sesame seed oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon celery salt
1 teaspoon sugar
5 cups finely chopped green cabbage
3/4 cup finely chopped carrot
3/4 cup chopped celery
3/4 cup chopped red bell pepper
1/2 cup finely chopped red onion
2 tablespoons chopped fresh parsley
3 cups shredded cooked chicken
1 cup coarsely chopped dry roasted peanuts
1. Dressing: Combine all of the dressing ingredients in a small bowl and set aside or refrigerate until ready to make the salad.
2. Salad: In a large bowl combine cabbage, carrot, celery, bell pepper, onion, parsley and chicken.
3. Add the dressing to the salad and stir to combine thoroughly.
4. Cover and chill at least 2 hours. Just before serving, stir in the peanuts.