Quick thai salad with chinese cabbage
Thai salad with Chinese cabbage and mango
Total Time
20 mins
Servings: 4 people
  • ½ head Chinese cabbage
  • 2 chicken filets
  • 1 mango peeled and in small cubes
  • 3 spring onions cut into rings
  • large handful of cashewnuts roasted and chopped
  • 2 carrots grated
  • 3 tbsp lime juice
  • 4 tbsp olive oil
  • 1 tbsp sesame oil
  • 1 tbsp fish sauce
  • ½ tsp fresh ginger grated
  • ½ tsp lemon grass grated
  • 1 tsp honey
  • 1 red chili pepper seeds removed and chopped finely
  1. Poach the chicken for 10 minutes in boiling water with salt. Leave to cool while you prep the rest of the salad

  2. Cut the Chinese cabbage in small strips and mix with the mango cubes, spring onions and carrot.

  3. Make the dressing by adding all ingredients together and mix well. Taste and adjust with pepper and salt to taste

  4. Once the chicken is cooled, pull it apart with two forks or cut into cubes. Mix through the salad.

  5. Mix the salad with the dressing and sprinkle the cashew nuts over it. Serve immediately.