Thai Herb Veggie and Chicken Salad Bowls

In this simple no-cook salad, enjoy the natural Thai flavours shine through for a simple, refreshing meal.

Recipe from Sydney Markets and re-created by GH Nutrition
Preparation time: 25 minutes
Serves 4

3 green onions (shallots), trimmed and thinly sliced
1 long red chilli, deseeded and thinly sliced
2 large carrots, shredded into long strands
2 cups finely shredded Chinese cabbage (about ½ small cabbage)
4 radish, trimmed and very thinly sliced
3 cups cooked shredded cooked chicken (we used a store-bought BBQ chicken)
1 cup coriander leaves
1 cup mint leaves
½ cup Thai basil leaves
1/3 cup chopped roasted peanuts, to serve

Soy & sesame dressing ingredients
¼ cup reduced salt soy sauce
2 tbs honey
2 tbs lime juice
2 tbs grape seed oil
2 tsp sesame oil

Combine green onions, chilli, carrots, cabbage, radish, chicken, coriander, mint and Thai basil in a large bowl. Gently toss to combine.
To make soy & sesame dressing, combine all ingredients in a screw-top jar. Shake until well combined. Drizzle dressing over the salad and gently toss to combine. Spoon into serving bowls, sprinkle with peanuts and serve.

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