Thai Chicken Salad


  • 50g Carrots, julienned

  • 30g french beans, julienned

  • 20g white cabbage, finely sliced or shredded

  • 30g pinapple or payaya, cut into small chunks

  • 15g cherry tomatoes, cut in half

  • 3 Thai chillies, seeds removed 

  • 5g toasted peanut, chopped

  • 20g crispy dried shrimp (from Asian food shops)

  • 10g garlic, chopped

  • 2 teaspoons coconut nectar or honey

  • 2 tablespoons lime juice

  • 2 tablespoons fish sauce 


  1. Crush the garlic, chillies, shrimp in a pestle and mortar or blender. Add the peanuts, coconut nectar, lime and fish sauce. Mix well.

  2. Mix the dressing with the vegetables.

  3. Serve alongside grilled chicken (or even leftover roast chicken) or seafood.