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
Crush the garlic, chillies, shrimp in a pestle and mortar or blender. Add the peanuts, coconut nectar, lime and fish sauce. Mix well.
Mix the dressing with the vegetables.
Serve alongside grilled chicken (or even leftover roast chicken) or seafood.