Name: Thai Chicken Salad with Peanuts and Ginger Recipe
Prep time: 30 min
Total time: 30 min
Yield: Serves: 4
Cuisine: Thai
Ingredients: 3 large carrots; 1 large cucumber; ½ white cabbage, shredded; 2 little gem lettuces, shredded; ½ red onion, very finely sliced; 3 cooked chicken breasts or equivalent weight of turkey, shredded; 100g (4oz) peanuts, toasted; large handful coriander leaves

Ingredients

3 large carrots
1 large cucumber
½ white cabbage, shredded
2 little gem lettuces, shredded
½ red onion, very finely sliced
3 cooked chicken breasts or equivalent weight of turkey, shredded
100g (4oz) peanuts, toasted
large handful coriander leaves

2tbsp Thai fish sauce
2tbsp sweet chilli sauce
2tbsp rice vinegar
2tsp grated ginger
juice 1 lime, plus extra wedges, to serve

Method

To make the salad, peel the carrots and cucumber with a ribbon peeler, then drag it lengthways to make long ribbons of the flesh. Stop when you get to the lighter centre of the carrot, and the seeds of the cucumber. Toss the ribbons with the white cabbage, little gem, red onion and chicken.
To make the dressing, mix all the ingredients together, then pour this over the salad. Toss through most of the peanuts and most of the coriander. To serve, place in bowls with the remaining peanuts and coriander scattered over, and lime wedges on the side.

Top Tip for making Thai Chicken Salad with Peanuts and Ginger

This salad will also work really well with some lightly toasted cashews - they're lower in fat than peanuts

Serves	4
Preparation Time	30 mins
Total Time	30 mins

Nutrition Per Portion	RDA
Calories	400 Kcal	20%
Fat	16 g	23%
Saturated Fat	3.5 g	18%