Asian Cabbage, Bean and Carrot Salad
My daughter hates sandwiches for school lunches, really hates them, she much prefers leftovers or fresh salads like this one. So quite often I will make her a salad, pack the dressing on the side and them she just adds the dressing at lunchtime and enjoys a fresh salad for lunch.
This is one of her favourite salads, she absolutely loves it. It is tasty, fresh, crunchy, it's delicious.
Now I love this to and will quite often will make this with grilled or barbecued chicken for lunch, dinner, for a party, a picnic. It's so simple and the recipe can be doubled, tripled.
To cook the 8 chicken thighs (skin on) to serve with the salad simply preheat a greased barbecue or char-grill pan over medium heat. Spray chicken with oil and season with salt and pepper. Barbecue or char-grill chicken for 4-5 minutes on each side until golden and just cooked through.
This is so easy to make and is so full of flavour. Give this a try soon.
This is one of her favourite salads, she absolutely loves it. It is tasty, fresh, crunchy, it's delicious.
Now I love this to and will quite often will make this with grilled or barbecued chicken for lunch, dinner, for a party, a picnic. It's so simple and the recipe can be doubled, tripled.
To cook the 8 chicken thighs (skin on) to serve with the salad simply preheat a greased barbecue or char-grill pan over medium heat. Spray chicken with oil and season with salt and pepper. Barbecue or char-grill chicken for 4-5 minutes on each side until golden and just cooked through.
This is so easy to make and is so full of flavour. Give this a try soon.
Recipe
Recipe adapted from www.sydneymarkets.com.au
Serves 4
175g green beans, trimmed
1⁄2 small Chinese cabbage, trimmed and shredded (about 3 cups)
1 orange carrot, shredded
1 purple carrot, shredded
3 green onions (shallots), trimmed and thinly sliced
1-2 (to taste) small red bird’s eye chillies, deseeded and chopped
1 cup coriander leaves, roughly chopped
1⁄3 cup roasted peanuts, roughly chopped
Lime wedges, to serve
LIME & PEANUT DRESSING:
1 tbs peanut or rice bran oil
2 tbs lime juice
1 tbs salt reduced soy sauce
2 tsp brown sugar
This salad goes well with grilled or barbecued chicken see notes above
Serves 4
175g green beans, trimmed
1⁄2 small Chinese cabbage, trimmed and shredded (about 3 cups)
1 orange carrot, shredded
1 purple carrot, shredded
3 green onions (shallots), trimmed and thinly sliced
1-2 (to taste) small red bird’s eye chillies, deseeded and chopped
1 cup coriander leaves, roughly chopped
1⁄3 cup roasted peanuts, roughly chopped
Lime wedges, to serve
LIME & PEANUT DRESSING:
1 tbs peanut or rice bran oil
2 tbs lime juice
1 tbs salt reduced soy sauce
2 tsp brown sugar
This salad goes well with grilled or barbecued chicken see notes above
Bring a small saucepan of water to the boil over high heat. Add beans and cook for 2-3 minutes until just tender. Drain, refresh in cold water and place into a large bowl.
Add cabbage, carrots, green onions, chillies and coriander. Gently toss and set aside.
To make lime & peanut dressing, combine all ingredients in a screw-top jar. Shake until well combined. Set aside until ready to serve.
Just before serving, shake dressing and drizzle over the salad. Add peanuts and gently toss to combine. Serve with grilled chicken and lime wedges.
Add cabbage, carrots, green onions, chillies and coriander. Gently toss and set aside.
To make lime & peanut dressing, combine all ingredients in a screw-top jar. Shake until well combined. Set aside until ready to serve.
Just before serving, shake dressing and drizzle over the salad. Add peanuts and gently toss to combine. Serve with grilled chicken and lime wedges.
Enjoy!
