Quick and Easy Cole Slaw Salad

So what’s all the fuss about making things from scratch? you ask?

I, for one, like knowing what I’m eating and feeding my family. Now, from time to time I do buy ready to eat food, but those instances are very few and far between. We enjoy eating out and that’s not what I’m referring to here. I’m talking about frozen meals, ready sauces, spice pastes from a jar, canned pie filling, that kind of stuff. There are a few things that I will use, like tomato ketchup, mustard, wasabi / horseradish and that kind of stuff. I have found that for a little effort, you can make all of these things at home. They may take a little experimenting but almost always, the home made versions turn out so much better than the store bought ones. And once you try it out for yourself, you’ll know what all the fuss is about. 
Making your own food from scratch is a good habit to get into. And once you try your hand at it, you’ll want to learn more. It is addictive. I hate to come across as a snob, but I recently realized that in a pinch, I’d rather do a breakfast for dinner (fry up some eggs with toast) kinda thing rather than buying ready meals. If ready meals are your ‘go to’ option, try and keep an open mind to ‘made from scratch’. You can control the sugar and salt in your food. And it is so much easier on your budget too. 
Where am I going with all of this? A while ago, I’d shared my recipe for Homemade Mayonnaise. You’ll be surprised at how easy it is to make a batch. Okay, so you’ve made a batch of it. Now what? One of the ways, I use my homemade Mayo, is as a dressing in a Cole Slaw Salad. This salad couldn’t be simpler. A few ingredients get thrown in a bowl and tossed together and you have yourself a yummy salad perfect for a barbecue or to serve with batter fried fish or fried chicken or even in a sandwich.
I have posted a recipe for Cole Slaw before, but this one is a step up from that version with the addition of horseradish and mustard.

And if I’ve piqued your interest about food made from scratch, take a look around my blog. You’re sure to find recipes to try out.  

Cole Slaw

1/2 tsp grated Horseradish, or to taste
1/2 tsp Wholegrain or Dijon mustard, or to taste
1 carrot, grated
1 cup cabbage, finely sliced cabbage
A few slices of onion (finely sliced) or 1 spring onion, sliced
Salt, to taste
Freshly cracked black pepper, to taste
Lime juice / lemon juice, to taste
In a bowl, mix the mayo, horseradish, mustard and freshly cracked black pepper. 
Add the carrots, cabbage and onion and mix well. 
Taste and adjust seasoning as required.
Your Cole Slaw is ready to serve. 
Enjoy!!!
Here’s the video recipe – 

30-second Homemade Mayonnaise

Yes, you read that correctly. Homemade mayonnaise in 30 seconds. I love having mayonnaise at hand most of the times. My husband likes some mayo with his crumb fried fish or chicken. We also enjoy it in sandwiches and salad dressings.

For me, the homemade Mayo craze started years ago, back when I was in Bombay. At that time, it was hard to find mayonnaise in stores. The good stuff was usually imported and cost a small fortune. The locally made stuff just didn’t tick the boxes for me. So my husband and I decided to try making mayonnaise at home. A few struggled attempts later, we nailed down our recipe and method and I had posted that recipe here. It was just how we liked it and we could make as much as we needed in a few minutes. I have to say, it has been years since I’ve purchased mayonnaise from a store, except for a couple of times when we just moved to Australia and we waiting on our kitchen appliances and the rest of our stuff to get here.

A couple of years ago, I caught a little snippet of Matt Preston whipping up a batch of Mayonnaise and I simply had to try it with my recipe to see if it worked. The beauty of this method is that it takes about 30 seconds from start to finish to whip up a batch of mayonnaise with minimal clean up after. Since then we’ve never looked back. And today I’m going to share with you my recipe for 30-second Homemade Mayonnaise.

If you’ve every considered making Mayo at home, but thought it was too difficult or too fussy, I urge you to try this out. This is how I like my Mayo. The best part is, you can adjust the salt, sugar and vinegar in the recipe to make it just right for you. Added bonus, no nasties. You know exactly what has gone into making your jar of mayo. So I really hope you try  it out soon.

30-second Homemade Mayonnaise


1 fresh, free range egg
3/4 cup oil (I used sunflower oil but any mild flavored oil will do)
1/2 tsp mustard seeds
1 1/2 – 2 tsp apple cider vinegar, or to taste
Salt, to taste
1 tsp sugar, or to taste

Place all the ingredients in a clean and dry jar.

Place the blade of the immersion blender at the bottom of the jar and start it off at a medium speed.

Very slowly raise the blender toward to top of the oil in the jar. You should feel a little resistance as you do this from the emulsifying mayo below.

The mayonnaise is ready to use. You can close the jar and refrigerate till you are ready to use it.

You can watch the video recipe here –

Goan Dried Prawn Kismur – A Goan dried prawn salad

Guys, I finally got down to trying this recipe out myself. I have wanted to make Kismur (pronounced Kis – moor) for months. The only thing holding me back was the availability of dried prawns in Sydney. Most (if not all) Indian stores I’ve been to, don’t stock dried prawns and fish. I had once bought a packet from a Chinese store and I wasn’t too happy with it. I was researching Sri Lankan cuisine a few days ago and I read that they use dried prawns too. So yesterday I popped into my local Sri Lankan grocery store, and lo and behold, sitting proud on its shelves were so many varieties of dried fish and prawns. I grabbed a bag and knew exactly what I was going to try with it.

Kismur is a Goan prawn and coconut salad of sorts. It’s not your typical salad with dressing, but its more like a stir fry that is served at room temperature. And I use the term stir fry very loosely here as the ingredients are all sauteed before tossing together. In Goa, sun dried fish is very commonly found and used. In the summer, when fresh fish is abundant, they are prepped, salted and sun dried and this fish can then be stored for months at room temperature. You can find big mounds of dried fish and prawns at any Goan market. This dried fish is best purchased in the summer when everything is nice and dry. The fish is then stored for use during the monsoon, when fresh fish is not easily available. A lot of Goan homes serve this dried fish (also called salt fish because of the way it is cured) along with a Sorak (plain Goan curry) or a dal or a vegetable curry as a condiment. You can’t really eat as much of the salt fish as you would fresh fish but it makes for a very tasty accompaniment to a vegetarian meal. Dried prawns on the other hand, are used to make warm chilly fries / stir fries, salads and this Kismur. Now that I’ve found good dried prawns, I see a chilly fry coming up in the near future.

But today, I’m going to share with you a quick and simple version of Kismur. It is ridiculously simple to make and if you’re anything like me, you will absolutely love it. Please note, that since this is almost like a salad, the quantities listed below are approximates of what I used.

Goan Dried Prawn Kismur

1/3 cup dried prawns
1/2 a large onion, chopped
1/3 cup freshly grated coconut
1 red / green chilly, split in quarters lengthwise
1/8 tsp turmeric powder
1/4 tsp red chilly powder
1 tbsp coconut oil
Salt, to taste
Lemon wedges, to serve

Wash the prawns under cold running water and drain.

Dry roast them on a pan till crispy again, stirring frequently, so that it doesn’t burn.

Tip the prawns onto a plate and set aside.

Heat the coconut oil over medium high heat in a pan.

Add the chopped onion and saute for a minute or so till the onions have only slightly warmed through.

Add the roasted prawns and stir.

Now add the chilly, coconut, turmeric powder, chilly powder and salt. Mix well.

Place into a serving bowl and serve with some wedges of lime for those who might want to squeeze some lime over.

Serve at room temperature with some steaming hot rice and curry. (Fish curry recipe to follow. Watch this space.)

Enjoy!!!

Lemon, Sun-dried Tomato and Almond Quinoa Salad

We’re in for another scorching week ahead. I think the hot days are my least favorite things about summer. I love the beach days, all the frozen treats and grilling, the amazing fruit and veg that summer brings, but I cannot deal with the heat. And we seem to get a fair bit of it. One of the main reasons is I cannot cook or bake as much as I’d like to when its this hot.

It is especially at times like this that I love big salads. While I’m quite happy to put together a tossed garden salad a few times a week, I think I need to add a few new salads to my repertoire. We’re trying to cut down our meat intake and substitute it with as much vegetarian food as possible. So salads like this Lemon, Sun-dried Tomato & Almond Quinoa Salad are perfect. Its all vegetarian yet hearty, involves minimal cooking and so very tasty. And its not just my opinion, my husband had a second helping of this salad for dinner.

I have tried cooking with quinoa before, but it was a total fail. So I was very skeptical about trying it out again. But I decided that trying something once and never trying it again, wasn’t giving it a fair chance. So on my last trip to Costco, I just picked up a bag of quinoa. Now that I have this great big bag of quinoa, I was going to have to use it. So recently when I was looking for a salad recipe with Italian influences to pair up with my eggplant patties, I decided to look for one with quinoa in it. And when I stumbled upon this recipe, it sounded perfect. There was just one problem. I didn’t have any parsley at home. So I just used the next best thing, coriander leaves. Personally I love the flavor that coriander leaves add to any dish and I thought it worked very well with this salad. But I also know there are folks out there that cant stand it. If you are one of them, feel free to use parsley instead. I can’t wait to try it out with parsley the next time. I’m very happy to have another wonderful salad to include in my meal rotation now.

Lemon, Sun-dried Tomato and Almond Quinoa Salad
Adapted from: Averie Cooks

2 tbsp olive oil
1 large onion, finely chopped
1 cup quinoa
1 1/4 cups of water
2 tbsp apple cider vinegar
1/2 tsp lemon zest
2 tbsp lemon juice
1 tsp salt, or to taste
1/2 tsp freshly cracked lack pepper, or to taste
1/2 cup sun-dried tomatoes, sliced (I used the ones bottled in oil and drained them before slicing)
2 tbsp coriander leaves and stems, finely chopped
1/2 cup roughly sliced almonds
1 tsp red chilly flakes (optional)

Heat the olive oil in a large pan over medium high heat.

Add the onions and cook till the onions have softened and have just started browning.

Add the quinoa and stir. Let it toast for about 30 seconds.

Now add the water, apple cider vinegar, lemon juice, salt and pepper. Stir. Reduce the heat to low, cover the pan and cook for about 12-15 minutes or until all the liquid has been absorbed.

While the quinoa is cooking, chop up the rest of the ingredients.

Place the quinoa in a large bowl, add the rest of the ingredients and toss well.

Taste and add more salt or pepper or lime if needed. If, at this stage, you find the salad too sour, add a tiny bit of sugar to balance it out. I just stuck with the quantities listed above and I didn’t need to add anything at this stage.

It stores well in an airtight container in the fridge for 2-3 days. This can be served either as a warm or cold salad.

Serve up this salad either as an accompaniment at a meal or a slightly larger portion as a meal in itself.

Enjoy!!!


Baby Spinach Salad with a Balsamic Glaze

Whoever said that the simple things are often the best, was a legend. I have proof. What am I talking about? Well a couple of weeks ago, I’d gone to lunch with a friend. Obviously, I had to have the smashed avo toast – beautiful rye sourdough, topped with a generous amount of smashed avocado. This particular version of it was then topped with a simple salad that was so very good, I had to try replicating it at home. It was just a beautiful and well balanced little number, with every mouthful, I could literally hear angels sing.

Since the salad was so simple, there is very little to do to assemble it. This makes it perfect if you have to make a great big batch to feed a crowd this holiday season. The homemade version was so good, I hardly got a couple of bites of it. The husband, who initially was very skeptical about the simplicity and the ‘no mayo’ nature of the salad, almost wiped the plate clean. So I can tell you that this recipe has been tried and tested and has received the highest seal of approval (well, in my house atleast).

This is not an exact recipe. You simply add the ingredients to your liking and taste and it will turn out fantastic.

Baby Spinach Salad with a Balsamic Glaze


A couple of handfuls of baby spinach (you could also use rocket or any salad greens of your choice)
A few cherry tomatoes
Feta cheese, to taste
Freshly crushed black pepper, to taste
Balsamic glaze, to taste

Place the baby spinach / salad greens on your salad plate.

Halve the cherry tomatoes and place it evenly around the plate.

Crumble some feta cheese on top. (Please note, the feta cheese is salty, so add as much or as little as you’d like. No additional salt in used as the feta seasons the salad.)

Sprinkle a little freshly cracked black pepper on top.

Drizzle a little balsamic glaze over everything to finish it off.

Sit back and look at this gorgeous work or art.

Serve up and enjoy.

Avocado Pasta Salad

Its hard to believe that its only the first month of Spring right now. We’ve had a few scorchers already and its starting to feel like Summer is long to be a long and hot one. While I enjoy the extra daylight and the bounty of fruit, veg and flowers and beautiful beach days that summer brings, I cannot cope with HOT days. Last weekend was one such scorcher, thanks to the second heatwave of the season. I don’t know about you, but on such days, I cannot even think of putting the stove or the oven on, much less standing near it. I think I see a lot of salads and sandwiches for lunch this Summer.

I tried out this amazing Avocado Pasta Salad over the weekend and it was a big hit. There is a little stove time involved to boil the pasta and to fry the bacon, but the end result is so good, I’d say it was well worth it. I can’t wait for the next potluck or picnic, because I know that this salad will make an appearance.

The dressing is an avocado based one and is super easy to make. If you have an immersion blender, you life will be even easier. If not, just use your regular blender and you’ll be sorted. Basically all the ingredients for the dressing get blitzed together and ta-da …. you have yourself a salad dressing. I love recipes that are as easy as this. The ingredient list for the salad is just an approximation of what I used. Feel free to adjust as needed.

Avocado Pasta Salad
Serves 4 (as Main Course)
Adapted from: Spend with Pennies

2 cups uncooked Macaroni
1/4 onion, finely chopped (use a sweeter onion if you can’t stand the heat from a raw onion. You can also use a couple of spring onions, finely sliced)
1 cup cherry tomatoes, halved
1/2 cup broccoli florets
1/2 cup boiled / roast chicken, shredded
1/2 cup corn kernels
1 avocado, diced
4 rashers of bacon, fried till crisp and chopped / crumbled
1/4-1/3 capsicum (I used green because thats all I had. You can use red or yellow too, or even a combination of them.)
2 tbsp chopped fresh coriander

For the dressing – 
1 ripe avocado
Juice of 1/2 a lime
1/4 cup chopped fresh coriander (use the leaves and the stalks)
1/2 tsp cumin powder
1/2 tsp garlic powder
1/2 cup Greek yogurt
Salt, to taste
Freshly cracked black pepper, to taste

Boil the pasta till al dente, following the package instructions. Run under cold water to stop the cooking process and to cool the pasta down. Drain and set aside.

Blanch the broccoli florets in boiling, salted water till it is a vibrant green, about 30 seconds to a minute, depending on how crunchy you like your broccoli. Immediately drain and immerse the broccoli in ice cold water for a few seconds to stop the cooking process. Drain and keep aside.

In the same pot of boiling water, boil your sweet corn kernels till done. Drain and set aside.

Get your salad ingredients ready.

For the dressing, simply blitz all the ingredients together.

Toss the salad in the dressing and refrigerate for about 1 hour before serving.

Enjoy!!!

Pin now and try later!!!

SRC: Breakfast Salad

2 SRC posts in 2 weeks! You must think I’ve lost my marbles. But no, I haven’t, not yet atleast 😉 Last week was a bonus themed SRC reveal but this post today is my regular Group A reveal. For this month I was assigned Sid’s blog, Sid’s Sea Palm Cooking. I’ve been watching this blog for a while now and when I received my assignment, I was quite excited to be cooking from this blog. I almost fell off my chair when I read Sid’s tagline from her “About” page. Turns out we are kindred sisters at heart. In her own words, this is what she has to say, “Sid cooks, entertains, plays with food, and hates to clean the kitchen after a marathon cooking/baking session.” I feel ya Sid. I love the prepping, the cooking and the serving and all that. But absolutely hate the cleaning up after. OMG, I can’t believe I have said that out loud. Fortunately, I have an absolutely amazing husband, who almost always helps with the clean up. And that makes me one lucky and extremely happy girl.

Back to Sid and her blog. She hosts Tapas night once a month and her friends bring along a dish each to share. That is a wonderful idea for a potluck and they put together some pretty impressive spreads month after month. While I was perusing her blog, a few posts caught my attention. I loved the look of these Game Day Wings, and her Za’atar Pita Crisps looked intriguing. I had also shortlisted her recipe for Tonkatsu and her Candied Ginger and Lime Cookies. In the end I went with her Breakfast Salad.

I was so pleased I picked Sid’s Breakfast Salad recipe. Though it is a simple recipe, for me it was a first. I have never poached an egg before. And until now, I have always found or made excuses and put off trying my hand at poaching eggs. To be honest, I always found it a little intimidating. Today I decided to bite the bullet and give it a shot. I’m so happy that I did. Turns out, poaching eggs is actually really easy. I wonder why I waited this long to try it out. It is a really healthy way to enjoy an egg for breakfast too, because there is absolutely no oil / butter involved. I even managed to get a runny yolk and all. This might just be my new favorite way to eat an egg now. Thank you so much Sid for the much need nudge. If you haven’t tried poaching an egg yet, do give it a try.

The salad itself, makes the dish a very wholesome breakfast. I didn’t have any mushrooms in the kitchen when I set out to make this, so I left out the mushrooms. But because my husband looked and the salad leaves and then looked at me thinking I had lost my mind, I decided to coax him with a few sausages. I fried up some cheese kransky sausages and sliced them up. With some croutons and salad dressing, this makes a super yummy and hearty breakfast. You don’t feel heavy or overwhelmed with grease after sitting down to this salad. Though this was my first attempt at a breakfast salad, I know for sure this wont be the last. I really enjoyed this for breakfast. I probably enjoyed this a little more than I thought I would.

I have made this a couple of times now, once using store bought French Salad Dressing and once with my go to dressing comprising of a squirt of lemon juice and a sprinkle of salt and freshly cracked black pepper to taste. Both were really good.

Breakfast Salad
Serves 1

To poach the egg –

Bring about a liter of water to a boil in a pot.

Add 2 tbsp vinegar to the boiling water.

Crack an egg into a ramekin.

Using a spoon, stir the water a few times till you have a little whirlpool going in the pot.

At this stage, gently pour the egg from the ramekin into the water. Cook of medium heat for about 2-3 minutes or till the egg whites have just set.

Drain using a slotted spoon and place on a paper towel to drain off any excess water.

For the salad – 


A handful of salad leaves (I used the 4 leaf mix from Coles)
1 slice of bread
2 cocktail sized cheese kransky sausages
1 tsp olive oil
Salt, to taste
Freshly cracked, black pepper to taste
Salad dressing (of your choice), to taste

I turned the sliced of bread into croutons the lazy easy way. Simply toast it up in the toaster till browned and crunchy. Cut up into pieces and croutons are done.

Heat the oil in a pan and fry up the sausages till cooked. Carefully slice the sausages.

In the serving plate, place the salad leaves and drizzle a little salad dressing over.

Sprinkle the sliced sausages and crouton pieces over.

Place the poached egg on top and sprinkle some salt and pepper on the egg.

Enjoy!!!

Here’s a peak at the runny yolk I managed to get 🙂

Don’t forget to check what the others in Group A have whipped up this month.

**Disclaimer: This is NOT a sponsored post. I have just mentioned what type of salad leaves I’ve used here.

Mediterranean Salad

As the days warm up, I find myself thinking about having a salad for lunch more and more. I usually take a packed salad to work for lunch, which is why I need my salad to be more than a salad. I need to keep going through the rest of my work day. I have found that when I opt for a salad over other options for lunch, I feel refreshed and ready to go through the remainder of the day. I’m always on the lookout for new combinations and flavours.

This (sort of) Mediterranean Salad came together thanks to a colleague who put me on to the wonderful combination of roasted peppers, grilled eggplant and feta. She was putting together a sandwich for lunch using these lovelies and I thought to myself, I could make this into a salad and see how it works out. So on my way home, I stopped by my local Coles and went straight to their deli section and picked up some Danish feta and grilled eggplant. I have yet to work out how to make this eggplant at home. While I strongly believe that made from scratch is way better than store bought, sometimes you need to be open to using a store bought shortcut, especially when you haven’t made anything for lunch and need something real quick. Enter, store bought fire roasted peppers; another thing I want to make at home. I have made this at home in the past (you can see the post here) and need to whip up another batch.

Back to the salad. It essentially is made up of veggies, the condiments mentioned above and feta – that’s it! No dressing or anything. The best part is you wont even miss the dressing. The feta is soft, creamy, sharp and salty, so it takes the salad to a whole new level. Feel free to add or take away from this salad and make it your own. I have made this salad a few times and both, my husband and I love it. I made it with and without olives, so feel free to use them, or not. Also, toasted pine nuts on the salad would be divine. I don’t know why I didn’t think of that sooner, but I fully intend adding them to the salad when I make it next. This salad would make a wonderful addition to any barbecue as well.

Mediterranean Salad


A couple of handfuls of Salad leaves (I use the 4 leaf mix from Cole’s)
1 fresh tomato, cut into chunks
Sliced cucumber (about 1/2 cups worth)
A few slivers of thinly sliced red onion
2-3 slices grilled eggplant, roughly chopped
A few slices roasted peppers, roughly chopped
Freshly cracked black pepper, to taste
Danish feta, to taste

Place all the ingredients except the feta in a bowl and toss together.

Crumble the feta over the salad and lightly toss.

Serve.

** This salad also makes a lovely veg. sandwich.

Disclaimer: I haven’t been compensated for this post either monetarily or in kind. I just happen to shop at Coles and that’s why the mention.

Sriracha Chinese Cucumber Salad

Every now and then I love a little snack. Yes, I snack between meals Dad. My Dad would be horrified that I still do. He is a strong believer that food should be restricted to meal time, unless you were at a party or something. However, I love my snacks. I’ve always tried to cook / bake from scratch and now I want to try and take that one step ahead and eat clean. It will take some getting used to, but I think it definitely is do-able and I hope to take that to my snacks as well. Does this mean you’ll stop seeing desserts, bakes and other slightly indulgent food on my blog. Most definitely not. I will still do that, but will try and be more mindful of the kind of food I eat on a regular basis. Do you have any clean eating recipes that you love? I would love to try them out too. Leave me a comment and let me know 🙂

So back to this salad. I love cucumbers – continental, lebanese, baby cukes – all of them. One of my favourite ways to eat cucumber is straight up sprinkled with a tiny bit of salt. I usually serve some up with lunch or dinner. I wanted to try and change it up a little. So after a little looking around on the internet I came across this recipe. It was quick and easy and sounded delicious. I could definitely snack on some of this too. I’m very glad I stumbled across this recipe. 
I did this a tiny bit differently. I didn’t drain out the liquid and to make it work as a fresh salad, toss salad in the dressing and serve immediately. If not, it will get soggy. You can make the dressing ahead of time and just chop the cucumber and toss it up just before serving.
Sriracha Chinese Cucumber Salad
Adapted from: Kirbie Cravings
1 continental cucumber, cut into batons
1 clove of garlic, minced
1 tsp sesame oil
1/4 – 1/2 tsp sugar
1 tsp sriracha sauce
1/2 tsp fresh coriander leaves and stalks, chopped
1/4 tsp red chilly flakes
Lemon / lime juice, to taste 
Mix all the ingredients except the cucumber pieces together in a bowl.
Add the cucumber pieces to the bowl and toss well.
Serve immediately.

Chopped Thai Chicken Salad

Today’s recipe is like most of the recipes I share here – quick, easy and of course, dee-licious. I love a good salad recipe. Here in Sydney, it seems like the coldest days of winter have passed. The days are now feeling more like Spring and we can once again enjoy a lovely salad for lunch.

For the last couple of days, I’ve been feeling like whipping up a salad with a different flair and so while looking online for inspiration, I came across an easy to make Thai salad recipe. I knew that this was the recipe I was looking for. How? you ask. Well, the latest season of Masterchef Australia (which ofcourse, is my favourite source of food inspiration) had a challenge dedicated to Thai food and a lot of the contestants whipped up their versions of a Thai salad. When I saw this recipe, it seemed like a good opportunity to try my hand at a Thai recipe 🙂 I’m all for new experiences and new flavours and cuisines. And this recipe did not disappoint. It had lovely flavours, a range of textures and I was in love with it. Even my husband, who might not agree with all my opinions on food, loved this salad. So if you have a hankering for something a little more complex than a basic salad, try this recipe out. You’ll be glad you did. The original recipe called for green papaya in the salad, but I didn’t have any and just decided to leave it out.

So basically this salad is just what its name suggests, you chop up a bunch of ingredients, whip up this really yummy dressing, toss it together and sit back and enjoy a really scrumptious bowlful. 🙂 This salad is definitely going to make an appearance atleast a few more times this spring and summer and every one from now on. Feel free to switch up the greens based on what you have. I used some leftover roasted chicken, which I chopped up roughly, but you could use some poached chicken or if you have leftovers of store-bought rotisserie chicken that would work too.

For a vegetarian version, leave out the fish sauce and the chicken and it would be just as good.

Chopped Thai Chicken Salad
Adapted from: Pinch of Yum

For the salad – 
1/2 cup shredded / chopped (cooked) chicken
1 cup finely chopped cabbage (like you cut for a cole slaw)
1 carrot, julienned
1/4 onion, finely sliced
2 spring onions, sliced
2 tbsp fresh coriander, chopped
1/4 cup salted peanuts, coarsely chopped

For the dressing
1 clove garlic, minced
1 – 2 hot chillies, finely chopped (to taste)
1 tbsp soy sauce
1 tbsp apple cider vinegar
1 tbsp sugar
1/2 tbsp fresh lime juice
1/2 tbsp vegetable oil
1/4 tsp fish sauce
2 heaping tbsp peanut butter

Toss all the salad ingredients in a bowl after keeping aside a little coriander and some peanuts for garnishing the salad.

In another bowl, whisk together the ingredients for the salad dressing until smooth and creamy. The original recipe suggests the use of a little water to thin down the dressing. I just added a little more lemon juice instead. Please note if you are using lemon juice, taste while you gradually add it. You don’t want the dressing to be too sour,

Pour the dressing over the salad and toss well to coat the salad with the dressing. Sprinkle the reserved crushed peanuts and chopped coriander over the salad to garnish.

Enjoy!!!