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ASIAN CABBAGE, BEAN & CARROT SALAD WITH GRILLED CHICKEN

Ingredients

  • Prep 20 mins
  • Cook 12 mins
  • Serves 4
  • 175g green beans, trimmed
  • 1⁄2 small Chinese cabbage*, trimmed and shredded
  • 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
  • 8 chicken thigh fillets (skin on)
  • Olive oil cooking spray
  • 1⁄3 cup roasted peanuts, roughly chopped
  • Lime wedges and steamed jasmine rice, to serve
  • *You’ll need about 3 cups shredded cabbage.

LIME & PEANUT DRESSING:

  • 1 tbs peanut or rice bran oil
  • 2 tbs lime juice
  • 1 tbs salt reduced soy sauce
  • 2 tsp brown sugar

Directions

  • STEP 1 - 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.
  • STEP 2 - To make lime & peanut dressing, combine all ingredients in a screw-top jar. Shake until well combined. Set aside until ready to serve.
  • STEP 3 - 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.
  • STEP 4 - Just before serving, shake dressing and drizzle over the salad. Add peanuts and gently toss to combine. Serve with chicken, lime wedges and steamed jasmine rice.

Recipe Ingredient

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