Freezer Meal: Thai Peanut Salad

A salad for the freezer? Yes! This Thai Peanut Salad freezes perfectly for a delicious make ahead dinner that you just defrost and eat.

For this Asian salad, shredded cabbage is combined with a homemade peanut sauce and cooked chicken. These ingredients all freeze very well making this the perfect meal to pre-make. The best thing about this freezer meal is that it doesn’t even have to be reheated. Defrost and eat.

Thai Peanut Salad

Yield: 4 servings

Recipe and photo courtesy of Once a Month Meals.

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Ingredients:

• ¼ cup soy sauce
• ¼ cup rice vinegar
• 2 Tbsp. water
• 1 Tbsp. honey
• 1 Tbsp. peanut butter
• 2 tsp. cayenne pepper sauce
• 2 cups cooked red quinoa
• 1 ½ cups cooked and shredded chicken
• 2 tsp. coconut oil
• 1 ½ cups shredded cabbage or coleslaw mix
• ½ cup frozen peas
• ¼ cup sliced scallions
• ½ tsp. sesame oil
• ½ cup chopped peanuts

Freezer Containers

• 4 quart freezer bags

Directions:

1. In a microwave-safe bowl whisk together the soy sauce, rice vinegar, water, honey, peanut butter and hot chili sauce. Microwave 30 seconds. Whisk well again to make sure all ingredients are incorporated.
2. In a large skillet over medium heat, melt coconut oil. Add the cabbage, peas and green onions to the skillet and stir fry. To the skillet add sesame oil, chicken, quinoa and the half of the sauce. Cook until warmed through. Add remaining sauce and peanuts, stirring until combined.

Freezing Directions

1. Remove from heat and allow to cool completely. Divide between the freezer bags, label and freeze.

Serving Day Directions

1. Reheat for 60 seconds in microwave or enjoy cold.

Kim Coleman

Cooking is one of Kim's passions, and she loves to hunt for recipes, experiment with them, and share them. The journey of pregnancy, nursing, and introducing food to babies led Kim to whole foods (or “real food”), and she is still enjoying the journey. When she’s not in the kitchen, she enjoys dating her husband, playing with her boys and reading.

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