SPICY CHICKEN SALAD WITH PEANUTS, CABBAGE & MINT

SERVES 4 HANDS-IN TIME 20 minutes COOK TIME 5 minutes

½ small red cabbage (about 800g), trimmed,

shredded

200g cherry tomatoes, halved

½ cup mint leaves

½ cup coriander leaves

50g (⅓ cup) unsalted roasted peanuts,

coarsely chopped

400g minced chicken (see tips)

1 lemongrass stem, pale part only, finely chopped 2 red Asian shallots, finely chopped

2 teaspoons macadamia oil

DRESSING

2 tablespoons lime juice

1 tablespoon fish sauce

3 teaspoons coconut sugar

1–2 long red chillies, or to taste, seeded,

finely chopped (see tips)

1 To make the dressing, combine the lime juice, fish sauce, coconut sugar and chilli in a small bowl, stirring to dissolve the sugar. Set aside.

2 Combine the cabbage, tomato, mint, coriander and peanuts in a large bowl. Set aside.

3 Combine the chicken, lemongrass, shallot and oil in a medium bowl. Heat a wok over high heat. Add the chicken mixture and stir-fry, breaking up the chicken, for 2–3 minutes or until golden. Add to the vegetables, drizzle with the dressing and gently toss to combine. Serve immediately.

Tips You can replace the minced chicken with minced turkey, pork or beef.

If you like things really spicy, replace the long red chillies with 1-2 bird’s eye chillies.

NUTRITION (per serve) 1168kJ/279 cal. Protein 24.9g. Carbs 9.1g. Sat fat 3.2g. Fibre 5.9g. Sodium 583mg.