Thai chicken salad

• 500 g cooked free-range chicken, shredded or cubed
• 2 cups red cabbage, shredded
• 2 cups white cabbage, shredded
• 1 cup carrot, grated
• 1 red pepper, diced
• 2 T fresh coriander leaves and stalks, chopped
• 1⁄4 cup spring onion including white bulb, sliced
• 1⁄4 cup mint leaves, sliced plus extra to garnish
• 1⁄4 cucumber, cored and sliced diagonally
• 2 T roasted salted peanuts, to garnish
• 1 lime, juiced
For the dressing:
• 1⁄2 cup smooth peanut butter
• 1⁄4 cup water
• 1⁄2 cup coconut milk
• 1⁄2 t chilli flakes
• 1 T honey
• 2 T soya sauce
• 3 garlic cloves, crushed
• 1 t fresh ginger
• salt, to taste

1. Combine all the vegetables and herbs in a large bowl.

2. Whisk the dressing ingredients and season to taste with salt. Pour over the vegetables and toss to coat evenly, or serve the dressing separately. Mix the vegetables and chicken.

3. Garnish with peanuts, mint and the lime juice.

Cook’s notes: Use any leftover veg from the fridge, such as shaved baby marrows. If you are allergic to nuts, make a miso-mayo dressing instead.

Find more salad recipes here. 

Photograph: Myburgh Du Plessis
Production: Bianca Strydom