No spiraliser? Try a julienne peeler or coarsely grate the vegetables with a grater instead.
2 each large Lebanese cucumbers and carrots, spiralised
1 cup finely shredded red cabbage
1 small red capsicum, julienned
4 spring/green onions, thinly sliced
1/2 cup each fresh coriander and mint leaves
2 cups cooked and shredded lean chicken breast fillet
1/2 cup bottled Thai style salad dressing
1/4 cup chopped roasted unsalted cashew nuts
Place all ingredients, except cashew nuts into a bowl and toss well to combine. Divide between serving bowls and sprinkle with cashew nuts. Garnish with coriander and mint sprigs.