Yield: 6 servings.
For the dressing:
½ cup creamy peanut butter
3 tablespoons rice vinegar
Juice from 1 lime
3 tablespoons peanut oil
1 teaspoon toasted sesame oil
3 tablespoons soy sauce
3 tablespoons honey
3 tablespoons sugar
1 garlic clove, roughly chopped
1 (1-inch) piece fresh ginger, peeled and roughly chopped
1 teaspoon salt
¼ teaspoon red pepper flakes
For the salad:
3 cups shredded red cabbage
3 cups shredded green cabbage
1 cup shredded carrots
1 red bell pepper, cored and thinly sliced
1 yellow bell pepper, cored and thinly sliced
1 large English cucumber, halved lengthwise and sliced
2 green onions, thinly sliced
3 cups roasted chicken, shredded
½ cup chopped fresh cilantro, loosely packed
½ cup chopped peanuts (optional)
Lime wedges (for garnish)
Combine all of the dressing ingredients in a blender and process until smooth. Refrigerate until ready to serve.
In a large bowl, combine all of the salad ingredients, except for the peanuts, and toss to combine. Refrigerate until ready to serve. Before serving, pour the peanut dressing over the salad and toss. Transfer to a serving bowl and garnish with fresh cilantro, chopped peanuts, and lime wedges.
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In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
