Thai Chicken Salad

Ingredients

12 small Chinese cabbage, trimmed and finely shredded 
2 Lebanese cucumbers, peeled, halved, deseeded and sliced 
1 large carrot, shredded 
12 barbecued chicken, skin and bones discarded, flesh shredded 
1 cup coriander leaves, roughly chopped 
1 cup mint leaves, roughly chopped 
13 cup roasted peanuts, chopped 

Lime & chilli dressing 
14 cup fish sauce 
2 tbs palm or brown sugar 
2 tbs lime or lemon juice 
2 small red chillies, deseeded and finely chopped

STEP 1 Place cabbage, cucumbers, carrot, chicken, coriander and mint into a large bowl.

STEP 2 Combine dressing ingredients in a screw-top jar and shake until well combined. Just before serving, drizzle dressing over salad. Add peanuts, gently toss to combine and serve.

  • Cucumbers - Lebanese
    Australian Grown
    $5.99 per kg
    W
  • Carrots - 500g Serve
    Australian Grown
    $1.25 per bag
    W
  • Carrots 1kg Bag
    Australian Grown
    $2.50 per bag
    W
  • Lemons (​small-Medium)
    Australian Grown
    Watermelon & Pistachio Salad
    $0.75 each
    W
  • Cucumber - Telegraph
    Australian Grown
    $2.49 each
    W
  • save
    24c
    Limes - (​med)
    Australian Grown
    was $0.99 $0.75 each
    W
  • save
    50c
    Chilli - long red 100g serve
    Australian Grown
    was $2.99 $2.49 per bag
    W
  • Cabbage - Chinese 1/​2
    Australian Grown
    $3.99 each
    W
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