No cook Thai herb, veggie & chicken salad bowls

Prep 25 mins | Serves 4

3 green onions (shallots), trimmed and thinly sliced
1 long red chilli, deseeded and thinly sliced
2 large carrots, shredded into long strands
2 cups finely shredded Chinese cabbage (about ½ small cabbage)
4 radish, trimmed and very thinly sliced
3 cups cooked shredded cooked chicken (we used a store-bought BBQ chicken)
1 cup coriander leaves
1 cup mint leaves
½ cup Thai basil leaves
1/3 cup chopped roasted peanuts, to serve

Soy & sesame dressing:
¼ cup reduced salt soy sauce
2 tbs honey
2 tbs lime juice
2 tbs grape seed oil
2 tsp sesame oil

Step 1 ombine green onions, chilli, carrots, cabbage, radish, chicken, coriander, mint and Thai basil in a large bowl. Gently toss to combine.

Step 2 To make soy & sesame dressing, combine all ingredients in a screw-top jar. Shake until well combined. Drizzle dressing over the salad and gently toss to combine. Spoon into serving bowls, sprinkle with peanuts and serve.

Good for you ... Chinese Cabbage (Wombok)
Chinese Cabbage (Wombok)

Chinese cabbage is a good source of folate, a B vitamin that is needed for normal cell division and growth and development in children.

A good source of vitamin C, which contributes to reducing tiredness.