Asian cabbage, bean & carrot salad with grilled chicken (Sydney Markets Recipe)

Prep 20 mins | Cook 12 mins | Serves 4

• 175g green beans, trimmed
• ¹⁄₂ small Chinese cabbage*, trimmed and shredded
• 1 orange carrot, shredded
• 1 purple carrot, shredded
• 3 green onions (shallots), trimmed and thinly sliced
• 1-2 (to taste) small red bird’s eye chillies, deseeded and chopped
• 1 cup coriander leaves, roughly chopped
• 8 chicken thigh fillets (skin on)
• Olive oil cooking spray
• ¹⁄₃ cup roasted peanuts, roughly chopped
• Lime wedges and steamed jasmine rice, to serve

*You’ll need about 3 cups shredded cabbage.

Lime & peanut dressing:

• 1 tbs peanut or rice bran oil
• 2 tbs lime juice
• 1 tbs salt reduced soy sauce
• 2 tsp brown sugar

Step 1 Bring a small saucepan of water to the boil over high heat. Add beans and cook for 2-3 minutes until just tender. Drain, refresh in cold water and place into a large bowl. Add cabbage, carrots, green onions, chillies and coriander. Gently toss and set aside.

Step 2 To make lime & peanut dressing, combine all ingredients in a screw-top jar. Shake until well combined. Set aside until ready to serve.

Step 3 Preheat a greased barbecue or char-grill pan over medium heat. Spray chicken with oil and season with salt and pepper. Barbecue or char-grill chicken for 4-5 minutes on each side until golden and just cooked through.

Step 4 Just before serving, shake dressing and drizzle over the salad. Add peanuts and gently toss to combine. Serve with chicken, lime wedges and steamed jasmine rice.