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Very tasty Asian Slaw salad for these hot days!
Salad Ingredients
- 500 gms cabbage thinly sliced
- 500 gms sliced/shredded cooked chicken
- 3 celery stalks thinly sliced
- ½ red onion thinly sliced
- ½ red pepper/capsicum thinly sliced
- 1 bunch of coriander roughly chopped
- Chopped coriander and 4 tablespoons unsalted peanuts to garnish.
Dressing Ingredients
- 1 tablespoon fish sauce or 2 tablespoons soy sauce
- 4 tablespoons rice wine vinegar
- 1-2 tablespoons Monk Fruit Blend-to taste
- 1 small to medium chilli finely chopped- or to taste
- 1 teaspoon finely chopped/minced ginger
- 1 clove garlic chopped/minced
Instructions
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Slice the vegetables for the salad as finely as you can. Toss them together in a large bowl.
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Add the chicken and most of the coriander saving some coriander to garnish at the end.
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Mix all of the ingredients together for the dressing and pour over the salad.
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Allow the flavours to soak in for at least 15 minutes before serving.
To Serve
Divide the slaw into 4 serving bowls and garnish each bowl with 1 tablespoon of unsalted peanuts and leftover coriander leaves.
Carb lovers variation- serve on top of rice vermicelli noodles that have been soaked in hot water for 5 minutes, rinsed in cold water and drained.
Add some konjac noodles/shirataki noodles for a great low carb variation.
