Thai (Chicken) Salad
I first served this Thai Chicken Salad to my ladies mentoring group in the summer and they loved it. It is the fresh and simple salad dressing ingredients that lifts this salad to become extraordinary . And the ingredients are familiar in case you have any fussy eaters. The peanuts are essential in my opinion for crunch and depth of flavour. It’s a shame you can’t see all the ingredients in the photo but it is pretty as well as delicious.
CARROTS 3 large
CUCUMBER 1 large
WHITE CABBAGE 1/2, shredded
LIL’ GEM LETTUCE 2 , shredded
RED ONION 1/2 or salad onion
COOKED CHICKEN BREASTS 3 (optional)
PEANUTS 100 gms., toasted
FRESH CORIANDER 1 large handful chopped
This makes quite a large salad which will serve 3-4
SWEET CHILLI SAUCE
RICE VINEGAR or White Wine Vinegar
2t. GRATED GINGER
JUICE OF 1 LIME
LIME WEDGES TO SERVE
USING a veg. peeler make long ribbons of carrots and cucumber.
TOSS with the cabbage and lettuce , onion and chicken.
MIX all dressing ingredients together and pour over the salad.
MIX through most of the peanuts.
SERVE the salad with the remaining nuts and the chopped Coriander scattered over the top.
SERVE with lime wedges for an extra citrus hit.
P.S. Remember T.= tablespoon and t.= teaspoon