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No Cook Thai Herb, Veggie & Chicken Salad

SERVES: 4 • TOTAL TIME: 25 MINUTES

Ingredients:

  • 3 green onions (shallots), trimmed and thinly sliced

  • 1 long red chilli, deseeded and thinly sliced

  • 2 large carrots, shredded into long strands

  • 2 cups finely shredded Chinese cabbage (about ½ small cabbage)

  • 4 radish, trimmed and very thinly sliced

  • 3 cups cooked shredded cooked chicken (store-bought BBQ chicken is perfect)

  • 1 cup coriander leaves

  • 1 cup mint leaves

  • ½ cup Thai basil leaves

  • ⅓ cup chopped roasted peanuts, to serve


Soy & Sesame Dressing:

  • ¼ cup reduced salt soy sauce

  • 2 tbs honey

  • 2 tbs lime juice

  • 2 tbs grape seed oil

  • 2 tsp sesame oil

Directions:

  1. Combine green onions, chilli, carrots, cabbage, radish, chicken, coriander, mint and Thai basil in a large bowl. Gently toss to combine.

  2. To make soy & sesame dressing, combine all ingredients in a screw-top jar. Shake until well combined. Drizzle dressing over the salad and gently toss to combine.

  3. Spoon into serving bowls, sprinkle with peanuts and serve.

This recipe is courtesy of Fresh Fellas and is featured in The BARN Magazine 2023:


Download Recipe Here:

No Cook Thai Herb, Veggie & Chicken Salad
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Download PDF • 4.34MB

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