- 1/4 cup dry-roasted peanuts
- 1 large garlic clove
- 1 (1-inch) piece peeled ginger
- 2/3 cup smooth peanut butter (not natural-style)
- 6 tablespoons warm water
- 3 tablespoons rice vinegar (not seasoned)
- 2 1/2 tablespoons soy sauce
- 1 1/2 tablespoons Asian sesame oil
- 1 teaspoon sugar
- 1 teaspoon hot red-pepper flakes
- 3 cups sliced or coarsely shredded rotisserie chicken
- 1 pound coleslaw mix
- 3 celery ribs, thinly sliced diagonally
- 1 red bell pepper, sliced
- 1 bunch scallions, chopped
- 1 cup coarsely chopped cilantro
- Accompaniment: lime wedges
- Pulse peanuts in a food processor until coarsely chopped, then transfer to a bowl.
- With motor running, drop garlic and ginger through feed tube and finely chop. Add peanut butter, water, vinegar, soy sauce, sesame oil, sugar, and red-pepper flakes and blend until smooth.
- Toss chicken and vegetables with enough dressing to coat, then sprinkle with peanuts and cilantro.