Spicy chicken salad with peanuts, cabbage and mint
This salad is fresh, light and full of flavour. The peanuts add a delicious crunch, plus a good dose of anti-inflammatory monounsaturated fatty acids and vitamin E. To make a more substantial meal, add half a cup of steamed wholegrain brown rice or quinoa per person.
Ingredients
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½ small red cabbage (about 800 g/
1 lb 12 oz), trimmed and shredded
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200 g (7 oz) cherry tomatoes, halved
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½ cup mint leaves
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½ cup coriander (cilantro) leaves
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50 g (1/3 cup) unsalted roasted peanuts, coarsely chopped
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400 g (14 oz) minced (ground) chicken (see tips)
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1 lemongrass stem, pale part only, finely chopped
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2 red Asian shallots, finely chopped
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2 teaspoons macadamia oil
Dressing
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2 tablespoons lime juice
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1 tablespoon fish sauce
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3 teaspoons brown sugar
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1–2 long red chillies, or to taste, seeded and finely chopped (see tips)
Method
1. To make the dressing, combine the lime juice, fish sauce, sugar and chilli in a small bowl, stirring to dissolve the sugar. Set aside.
2. Combine the cabbage, tomatoes, mint, coriander and peanuts in a large bowl. Set aside.
3. Combine the chicken, lemongrass, shallots and oil in a medium bowl. Heat a wok over high heat. Add the chicken mixture and stir-fry, breaking up the minced chicken, for 2–3 minutes or until golden. Add to the vegetables, drizzle with the dressing and gently toss to combine. Serve immediately
Tips/hints
You can replace the minced chicken with minced turkey, pork or beef.
If you like things really spicy, replace the long red chillies with 1–2 bird’s eye chillies.
