A perfect Summer salad thats super easy to make and even more delicious to eat! All the ingredients can be prepared ahead and ready to serve stress free when your guests arrive!

Victoria's Asian Chicken Slaw

Yield: 8

Author: Nicole O'Neil + Victoria Montano + Krissy Marsh

Prep time: 25 MinTotal time: 25 Min

A perfect salad for a girls lunch or a light Summer's dinner. Super easy to prepare and make ahead. No cooking involved!

Ingredients

For The Salad

1 BBQ Chicken
1/2 Chinese Cabbage - finely sliced
1/4 Purple Cabbage - finely sliced
1/2 Bunch Spring Onions - chopped
1 Bunch Mint leaves - stems removed
1 Bunch Coriander leaves - stems removed
2 Long Red Chillies - finely chopped
1 cup Roasted Peanuts - roughly chopped
2 packets store bought Crunchy Asian Noodles

For the Dressing

6 Tablespoons Sesame Oil
5 Tablespoons Tamari or Soy Sauce
2 Tablespoons Fish Sauce
Juice of 6 Limes
4 Tablespoons of Rice Malt Syrup

Instructions

To make the salad, mix all the vegetables together. Can be made ahead of time and chilled.
Shred the BBQ chicken and add to the vegetables.
To make the dressing, mix all the ingredients in a jar and shake well.
Dress salad just before serving. And smoother with noodles and peanuts to serve.

Notes

What's great about this salad is that if there is any left over undressed, it makes a great stir-fry dinner or even a delicious soup with chicken stock.