• Ingredients:
  • 8oz package of whole FunGuy white button mushrooms
  • ½ head red cabbage, thinly sliced
  • ½ head green cabbage, thinly sliced
  • 1 bell pepper, thinly sliced
  • 3 carrots, shredded
  • 1 cucumber, seeded peeled and diced
  • 1 onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 inch fresh ginger, minced
  • 3-4 sprigs fresh mint, stem removed
  • 1/2 bunch cilantro, roughly chopped
  • 1 lime, juiced
  • ¼ cup rice wine vinegar
  • 3 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • 3 tablespoons honey
  • ½ cup roasted peanuts, divided
  • 4 large boneless skinless chicken breasts, grilled
  • 1 red chili pepper, thinly sliced

Go ahead and get a little tongue thaied at dinner tonight with this FunGuy filled Thai chicken salad!

A recipe that is so simple to just toss together in minutes. The only catch is waiting for the flavors to develop and not picking it apart bite by crunchy bite.

You can do it though. The FunGuy believes in your self-restraint.

DIRECTIONS:

  1. Brush off any debris from the FunGuy mushrooms with a damp towel and trim the ends off. Cut the mushrooms into quarters and put them in a large bowl.
  2. Add the red and green cabbage, bell pepper, carrots, cucumber, onion, garlic, ginger, mint, and cilantro. Whisk the lime juice, vinegar, sesame oil, soy sauce, and honey in a bowl and pour it on top of the mushroom and cabbage mixture. Add half of the peanuts to the bowl and stir well to combine and coat everything well with the dressing. Cover and refrigerate for 45 minutes to an hour.
  3. When ready to eat the salad, thinly slice the chicken on a cutting board and serve a few slices on each portion of salad with some chili pepper slices and the rest of the peanuts on top.

Have a Fun meal!