Brightly coloured slaw-style salad with shredded leftover chicken, crunchy peanuts and a zingy spicy dressing. Perfect for lunch or a light dinner the day after a roast chicken. This is an adaptable recipe so use any crunchy vegetables you have in the fridge. Use white cabbage instead of red, radish instead of snow peas or add some finely sliced fennel or cucumber.
We use our versatile chilli sesame dressing in this salad. Here we have included a smaller batch which makes just enough to serve two. However we suggest making the full batch and using it throughout the week. It's yummy on noodles, grilled fish or use it to marinate tofu.
Ingredients 18
For The Dressing
For The Salad
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Method 6
For The Dressing
Start by making the dressing. Add the , , , , , , and to a medium-sized jar. Use a microplane or fine grater to zest the , then add to the jar with the lime juice. Finely mince the and and add to the jar. Put the lid on the jar and shake well to combine.
For The Salad
Thinly slice the and put into a large bowl with 2 tablespoons of the dressing and mix well.
Very thinly slice the - the thinner the better! - and add to the bowl. For best results, use a large sharp knife or a mandolin. You will need about 2 cups of shredded red cabbage.
Peel the and grate it directly into the bowl. For best looking results, hold the carrot vertically against the coarse side of a box grater to make sure you get long strips of carrot. Thinly slice the into long thin matchsticks and add to the bowl. Use tongs to gently mix everything together.
Shred the and pick the , then add both to the salad and gently mix again. Shake the dressing to mix well and start spooning the dressing over the salad, one tablespoon at a time, mixing gently as you go. This will ensure you don’t overdress the salad.
Taste and adjust the seasoning if necessary. Add the toasted peanuts and mix again. Serve into bowls.
Helpful tips
Notes
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