Thai Peanut Chicken Salad

Ingredients

• 400 g Red cabbage
• 2 pcs Carrot, grated
• 2 pcs Spring onion
• 2 pcs Peach
• 400 g Chicken breast, boned, skinned
• 1 tbsp Ginger root
• 3 tbsp Unsalted, unsweetened peanut butter, smooth
• 1 clove Garlic
• 3 tbsp Light soy sauce
• 2 tbsp Sesame oil
• 2 tbsp Lemon juice
• 1 tsp Honey
• 1 tbsp Hot water
• 1 bunch Coriander (cilantro) leaves, fresh

Method

1. Cut the chicken into small cubes, then season with salt and pepper. Fry it in a pan until soft.
2. Cut the red cabbage into smaller pieces, grate the carrot, thinly slice the spring onion. Chop the coriander leaves (can be replaced with parsley). Cut the peaches into small cubes.
3. Put the vegetables in a large bowl and mix with the cooled chicken.
4. For the sauce, mix peanut butter, lemon juice, sesame oil, grated ginger, soy sauce, honey and crushed garlic. Mix a spoonful of hot water until smooth, then pour it over the vegetables.
5. Sprinkle with a few peanuts and serve.