Last week I had the honour to share this salad recipe with Cup of Jo readers. It’s always fun to contribute to other blogs.
This is a delicious salad, something you won’t find on every menu. The dressing adds brightness and the chicken and nuts provide you with some filling protein. This salad also keeps really well, so feel free to make it ahead for a potluck or Sunday lunch or even take it to work. I hope you try this…it’s a great recipe for weeks of sunshine and summer eating.
- 3 cups of shredded Chinese cabbage
- 3 cups of shredded red cabbage
- 1 cup of shredded carrots (lengthwise to get soft curls)
- 1 cup of unsalted cashews
- 1/4 of chopped chives (try cutting with scissors)
- 1 cup of roughly chopped mint leaves
- 1 cup of torn cilantro leaves
- 4 small red thai chillies, seeds removed and finely sliced (optional if you don't like spice)
- 4 chicken breasts, cooked in pan and cut into slices
- Coconut Lime Dressing:
- 1 cup of coconut milk
- 2 tablespoons of fish sauce
- 4 tablespoons of lime juice
- 2 tablespoons of coconut sugar
- Combine cabbage, carrot, cashews, chives, mint, cilantro and chicken in a large bowl and toss gently to combine.
- Combine coconut milk, fish sauce, lime juice and sugar in a measuring cup and stir well to combine. Pour half the dressing over the salad and gently toss to combine. Divide between plates and top with chillies. Add more dressing to taste.
I like to make a lot of dressing and keep some in fridge to dip veggies in or pour over rice. Beware of the chillies, they are very spicy. After slicing them, wash you hands very well and don't touch your eyes or nose. If you prefer a little less spice, sprinkle finished salad with dried pepper flakes instead. Adapted from Donna Hay.