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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:
Combine green onions, chilli, carrots, cabbage, radish, chicken, coriander, mint and Thai basil in a large bowl. Gently toss to combine.
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.
Spoon into serving bowls, sprinkle with peanuts and serve.