*Low-Carb, Gluten-Free, Dairy-Free
Serves 4
Ingredients:
½ small Wombok, shredded
½ yellow and ½ red capsicum julienned
100g snow peas, julienned
handful chopped Vietnamese mint
handful chopped coriander
3 spring onions thinly sliced
2 heaped tablespoons flaked dried coconut
2 cooked chicken breasts, shredded (optional)
Dressing
3 tbsp. macadamia oil
1 tsp. sesame oil
1 ½ tbsp. tamari (wheat-free soy)
3 tbsp. lime juice
1 tbsp. maple syrup
1 tbsp. grated ginger
1-2 bird’s eye chillis
Method:
Combine all of the dressing ingredients in a jar and shake well.
Place your coconut flakes on an oven tray lined with baking paper and pop into the oven for 5 minutes to brown (alternately you can toast them in a hot non-stick frypan – keep an eye on it as they will toast very quickly!). Set aside.
Prepare all of your salad vegetables and combine well in a large bowl. Add your shredded chicken (if desired) and, just prior to serving add ¾ of toasted coconut and the dressing.
Garnish with some fresh herbs and reserved cobnut flakes and serve immediately.
Enjoy!!
