*Low-Carb, Gluten-Free, Dairy-Free

Serves 4



  • 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)



  • 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



  • 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!!

Crunchy Coconut Chicken Salad