A couple weeks ago I arrived home late at night after our week in New Orleans without the promise of having power when I returned. There had been a bad storm that rolled through the day before that had left much of the area in the dark and I prayed as my mom and I rolled into my driveway that the lights would come on when I walked in the door. Thankfully, the power stayed on that evening.
However, the next morning our finicky electricity had gone out while I had run out to get groceries. Too tired from my travels to deal, I quickly threw my groceries in the fridge and passed out in my bed hoping that the power would be back on when I woke up. No such luck.
After eating out all week, I was dying to get back in the kitchen. I had planned on making a thai noodle salad with chicken and had picked up all the necessities when I hit up the store earlier. No power meant no boiling water for the noodles and I just couldn’t deal with not having the salad I had my heart set on.
My husband couldn’t quite relate to my dilemma when I called him practically in tears because I couldn’t cook, but he was quick to point out that the grill did not require power and that I could use that as a heat source. Yes, use fire. Just like the pioneers did before electricity.
Not sure any of our pots could handle being placed over the grill, I opted to forgo the noodles in place of cabbage that I had also bought. I had planned on including cabbage with the noodles, but figured these could just replace the noodles entirely. I could use the grill to cook the chicken and top my salad with it. The peanut dressing I had planned on stayed the same and made a perfect sauce for the cabbage. Not the noodle salad I had hoped for, but this coleslaw is one of the tastiest things I’ve ever enjoyed.
I’m using an ingredient that is not found in traditional Thai cooking, but to know me is to know that I am a maple syrup fiend (See here, here, and here). This recipe could be absolutely be sweetened with brown sugar or honey, but I love what maple syrup does to this coleslaw.
About the time I wrapped up the salad, the power kicked back on. And I couldn’t be more grateful. That evening was spent catching up on Netflix and munching on coleslaw that would also feed me throughout the week. This salad is definitely better the next day and makes a perfect dish to bring to a party. Try it out and tell me about it in the comments below!
Thai Chicken Satay Coleslaw Salad
For the Chicken
- 3 Boneless Chicken Breasts
- 1 Tsp Garlic Powder
- 1/2 Tsp Onion Powder
- 1/2 Tsp Turmeric
- 1/2 Tsp Coriander
- 1/4 Tsp Cinnamon
- 1/4 Tsp Salt
- 1 Tsp Coconut Oil
- 1 Tsp Soy Sauce
Combine the spices, coconut oil, and soy sauce in a bowl. Slather the chicken breasts with the mixture and allow to marinate for at least an hour in the fridge, up to 8 hours. Preheat the grill to medium and lay the chicken on top. Grill on each side for about 4 minutes until the internal temperature reaches 160 degrees. Remove and allow to cool 5 minutes before slicing.
For the Sauce
- 1/3 Cup Creamy Peanut Butter
- 2 Tbsp Soy Sauce
- 2 Tbsp Maple Syrup
- 1 Tbsp Sesame Oil
- 1 Tbsp Fresh Lime Juice
- 1 Tsp grated Ginger
Whisk together all the ingredients in the bowl. Add more maple syrup to taste.
For the Salad
- 1 Small Head of Cabbage, shredded (about 5 cups)
- 1 Cup Carrots, shredded or grated
- 1 Jalapeño, thinly sliced
- 1 Cup Cilantro, chopped
- 1/2 Cup Green Onions, chopped
- Cashews or Peanuts for Garnish
Toss the cabbage, carrots, jalapeño, and cilantro in the salad dressing. Allow to sit for at least an hour before serving. Top with green onions, peanuts, and chicken when ready to serve.