Name: Raw Pad Thai Zoodle Salad
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 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

No spiraliser? Try a julienne peeler or coarsely grate the vegetables with a grater instead.

Ingredients

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

Method

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.

That's Life Test Kitchen

Ingredients

Method

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