Serves:

6

Description:

Ingredients:

• 3 chicken medium skinless chicken breasts, cooked and shredded
• 200g wedge green cabbage (preferably Savoy)
• 100g wedge red cabbage
• 1 stick celery
• 1 carrot, peeled
• 4 spring onions, ends trimmed
• 50g green beans
• 50g snow peas, trimmed
• 1 cup coriander leaves
• 1 cup small Thai basil leaves
• 1/2 cup roasted mixed nuts

Dressing:

• 150mls white rice vinegar
• 3 tbsp sweet chilli sauce
• 1 tbsp caster sugar
• 30g fresh ginger, finely shredded
• Salt & pepper to taste

Method:

1. Poach the chicken with the lemon slices gently for 8min or until tender. Drain, cool and shred into long thin strips.
2. Use a food processor or finely shred by hand the cabbage, celery, carrot, spring onions, beans and snow peas. Place in a mixing bowl. Add the coriander, basil, nuts and shredded chicken.
3. Just before serving whisk the dressing ingredients together, pour over the salad and toss. Serve immediately.

Tip: The dry vegetable salad can be made up to a day in advance, covered and refrigerated. Add the dressing and toss just before serving.

Recipe by: Jo Richardson

Website: www.seasontotaste.com.au