Preparation

• Prepare the dressing: In a medium bowl, whisk together the peanut butter, warm water, soy sauce, rice vinegar, honey, sesame oil, ginger, garlic, and sriracha until smooth. Add more water, one teaspoon at a time, if you need a thinner consistency. Set aside.
• Combine the salad base: In a large bowl, combine the shredded Napa cabbage, red cabbage, julienned carrot, sliced red bell pepper, cilantro, mint, and scallions.
• Add the chicken: Add the shredded cooked chicken to the vegetable mixture.
• Dress the salad: Pour about half of the peanut dressing over the salad mixture. Toss gently until all ingredients are lightly coated. Add more dressing as needed, reserving some for serving if desired.
• Serve: Divide the salad among serving bowls. Top each serving with chopped peanuts and crispy wonton strips, if using. Serve immediately or store components separately for meal prepping.