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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For decades, a remote piece of Currituck County has been a respite for wildlife. Now under the protection of conservationists, this land, the waters surrounding it, and the skies above will remain a constant in our coastal circle of life.
On North Carolina’s coast, boardwalks wind alongside our sounds, rivers, and beaches, reminding us that the journey is often just as delightful as the destination.
From Wanchese to Duck, these landmark businesses and the families who run them connect consumers with the daily catch.
As the sun sets at Grandfather Mountain, fireflies put on a magnificent show — for those willing to stop and pay attention.
