Coconut-Lime Chicken and Cabbage Salad

foodandwine.com

Sue

1 cup well-shaken and stirred coconut milk, divided

4 ½ tablespoons fresh lime juice (from 3 to 4 limes), divided

Fresh Fruit at Everyday Low Prices.

2 tablespoons grated palm sugar (see Note) or light brown sugar

1 tablespoon plus ¾ teaspoon kosher salt, divided, plus more to taste

1 tablespoon grated, peeled fresh ginger (from 1 [1 ½-inch] piece fresh ginger), divided

2 pounds boneless, skinless chicken thighs (about 6 thighs), excess fat trimmed

3 tablespoons creamy peanut butter

1 ½ tablespoons sambal oelek (such as Huy Fong) (see Note)

8 cups shredded green cabbage (from 1 [3-pound] head cabbage)

1 cup matchstick-cut carrots

1 cup chopped mixed fresh tender herbs (such as cilantro and basil), plus more for garnish

1 cup coarsely chopped salted dry roasted peanuts

½ cup toasted unsweetened coconut flakes

lime wedges, for serving

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