this is a go to favourite of mine. its easy, and its a salad full of flavour and texture.
the dressing recipe is incredibly adaptable – use it for a thai beef salad, or make it vegetarian and chuck in some firm fried tofu …. its a real crowd pleaser.
fresh and crisp, your body will love you for it… and your tastebuds too. thats what i call a win, win.
1 red capsicum – thinly sliced
2 cups mung bean sprouts
1 telegraph cucumber – use a vege peeler to make thin strips
2 cups thinly sliced cos lettuce
2 cups mint leaves
2 cups coriander – leaves and stalks roughly chopped
6-8 chicken thighs (depending on your hunger and size of thighs!)
4 shallots – finely sliced
1/2 cup peanut oil, canola oil or coconut oil