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I made this as a quick lunch and everyone went so crazy for it that I had to make it the next week for dinner. The flavours build so I’d recommend making it earlier in the day then leaving to stand for a couple of hours. It’s a fab lunch box filler too.

Serves 4.

300g cooked shredded chicken
1 head of white cabbage shredded
3 large carrots, grated
100g raw peanuts, chopped
3-4 spring onions, sliced
1 fresh red bird eye chilli, sliced
salt and lime juice to taste
Limes and fresh coriander to serve

For the peanut Dressing
2 tbsp peanut butter (smooth or crunchy)
2 tbsp low sodium soy sauce
1 tbsp sesame oil (toasted or dark)
1 tbsp red wine vinegar
1 tbsp sweet chilli sauce
1 clove garlic, minced
1 tsp Lazy Ginger
Water to thin

So this couldn’t be easier…..

Make the dressing, whisking until blended then add water to make a good pouring consistency. Season to taste.

Combine the prepared cabbage, carrot and chicken.

Add the chopped peanuts, sliced chilli and sliced spring onions.

Pour over the dressing, mix well through to coat everything.

Serve with wedges of lime and a scattering of coriander leaves.