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Thai salad with Chinese cabbage and mango
Print Recipe
Super quick and easy to make Asian inspired slaw salad with Chinese cabbage, mango and crunchy cashew nuts.
Course
Salad
Cuisine
Asian
Keyword
cashew, chicken, chinese cabbage, mango
Diet
Gluten free, Paleo
Cook Time
20
minutes
mins
Total Time
20
minutes
mins
Servings
4
people
Calories
350
Ingredients
½
head
Chinese cabbage
2
chicken breasts
1
mango
peeled and in small cubes
3
spring onions
cut into rings
large handful of cashewnuts
roasted and chopped
2
carrots
grated
Dressing
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
Instructions
Poach the chicken for 10 minutes in boiling water with salt. Leave to cool while you prep the rest of the salad
Cut the Chinese cabbage in small strips and mix with the mango cubes, spring onions and carrot.
Make the dressing by adding all ingredients together and mix well. Taste and adjust with pepper and salt to taste
Once the chicken is cooled, pull it apart with two forks or cut into cubes. Mix through the salad.
Mix the salad with the dressing and sprinkle the cashew nuts over it. Serve immediately.
Nutrition
Calories:
350
kcal
|
Carbohydrates:
20
g
|
Protein:
15
g
|
Fat:
25
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
15
g
|
Trans Fat:
0.01
g
|
Cholesterol:
32
mg
|
Sodium:
445
mg
|
Potassium:
603
mg
|
Fiber:
3
g
|
Sugar:
12
g
|
Vitamin A:
6057
IU
|
Vitamin C:
45
mg
|
Calcium:
55
mg
|
Iron:
2
mg