Malaysian Salad
- 2 tbsp smooth peanut butter
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- 2 limes, 1 juiced and zested, 1 quartered
- 1 red chilli, half chopped, half sliced
- 1 tbsp toasted sesame oil
- ½ red cabbage, shredded
- 600g cooked fine rice noodles
- 200g baby spinach
- 1 red capsicum, sliced
- 1 carrot, peeled into ribbons
- 500g roast chicken breast, shredded
- Make the dressing by combining the peanut butter, vinegar, soy sauce, lime juice and chopped chilli in a bowl. Set aside.
- Heat the sesame oil in a wok and stir-fry the cabbage for a minute or two. Add the noodles and fry for a minute more, then remove from the heat and toss through the capsicum, carrot and spinach. Divide between plates and top with the chicken, sliced chilli and lime zest. Drizzle with the peanut dressing and serve warm with lime quarters for squeezing.
20 mins
4 serving