Sweet Chili Vinaigrette

Combine chili sauce, rice vinegar, coconut milk, brown sugar, garlic, ginger, peanut butter, soy sauce and lime juice in a saucepan, whisking to combine.  Bring to a boil, then reduce to a simmer and cook for approximately 3-4 minutes until slightly thickened.  Remove from heat and set aside.

Thai Chicken Raisin Salad

In a large glass serving bowl, combine cabbage, onion, cucumber, carrots, red bell pepper, shredded chicken and cilantro; toss.   Top with golden raisins and salted peanuts.  Pour vinaigrette over all.


Sweet Chili Vinaigrette

  • 1/2 Cup sweet chili sauce
  • 1/4 Cup rice vinegar
  • 1/4 Cup canned coconut milk
  • 3 Tablespoons brown sugar
  • 2 cloves fresh garlic, minced
  • 2 Teaspoons fresh ginger, minced
  • 11/2 Tablespoons creamy peanut butter
  • 1/2 Tablespoon soy sauce
  • 1 medium lime, juiced


Thai Chicken Raisin Salad

  • 3 Cups rotisserie chicken , shredded
  • 1 small napa cabbage, chopped
  • 1/2 small red cabbage, chopped
  • 3 green onions, chopped
  • 1 Cup medium cucumber, chopped
  • 2/3 Cup carrots, shredded
  • 2/3 Cup red bell pepper, chopped
  • 2/3 Cup cilantro, chopped
  • 2/3 Cup California raisins
  • 2/3 Cup salted peanuts, chopped

Nutrition Facts Per Serving

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