Thursday, 8 May 2008

Thai Chicken Salad

1 small cabbage or combination of different cabbages to = 6 cups, thinly sliced*
2 medium carrots, grated* (about 1 cup)
3 green onion, thinly sliced*
2 cups cooked, shredded
   chicken breast
3 tbsp slivered almonds,
   toasted

Dressing:
1 lime, juiced
3 tbsp natural peanut butter
2 tbsp soy sauce
3 tsp honey
2 tsp fish sauce
2 tsp rice vinegar
1 tsp chili garlic sauce


  • In a large bowl, combine the cabbage*, carrot*, green onion*, toasted almonds and chicken breast. 
  • Toss with the dressing.


Dressing:

  • In a small glass bowl, combine the lime juice, peanut butter, soy sauce, honey, fish sauce, rice vinegar and chili garlic sauce. 
  • Whisk until smooth.


*Or put through food processor
If put through food processor, squeeze excess liquid out before mixing up salad.