Serves

6

Prep Time

40 mins

Cook Time

5 – 10 mins

Difficulty

Easy

  • Ingredients

  • 1 Whole cooked chicken, shredded, skin and bones discarded

  • 1/4 Chinese cabbage, finely shredded

  • 1 carrot, peeled and shredded on a mandolin, or grated

  • 1/2 cup coriander (cilantro) leaves picked

  • 1/2 mint leaves, torn

  • 1/2 white onion, finely sliced

  • 2 green onions, finely sliced

  • 1 cup of bean shoots

  • 1/2 cup toasted slivered almonds

  • Dressing:

  • 4 tablespoons soy sauce

  • 6 tablespoons rice wine vinegar

  • 2 tablespoons sesame oil

  • 2 tablespoons lemon juice

  • 2 garlic cloves, peeled and crushed

  • 1 tablespoon finely grated fresh ginger

  • 2 tablespoons peanut or vegetable oil

Comments

Perfect for picnics and barbecues, you can also put this salad on bread rolls and forgo the cutlery and plates completely 

Pairs well with …..

Crusty bread roll or potato salad

  • Dressing

  • 4 tablespoons soy sauce

  • 6 tablespoons rice wine vinegar

  • 2 tablespoons sesame oil

  • 2 tablespoons lemon juice

  • 2 garlic cloves, peeled and crushed

  • 1 tablespoon finely grated fresh ginger

  • 2 tablespoons peanut or vegetable oil

Hints and tips:

Substitute the chicken for prawns or left over roast pork or turkey

Combine all salad ingredients in a large bowl.

Mix together all dressing ingredients in a jar and shake.

Pour dressing over salad, mix well and serve.