Recipe: Spicy Pineapple and Chicken Peanut Salad
FOR THE SALAD
8 cups thinly sliced cabbage (from about 1 medium head)
1 ripe pineapple, leaves intact, halved and cut lengthwise
2 carrots, peeled and grated
1 red capsicum, thinly sliced
4 spring onions, thinly sliced
½ cup chopped fresh coriander
500g shredded cooked chicken breast
½ cup chopped roasted and salted peanuts
Lime wedges, to serve
FOR THE SPICY PEANUT DRESSING
1/3 cup smooth peanut butter
1/3 cup rice wine vinegar
2 tbsp soy sauce
2 tbsp packed brown sugar
1 tbsp Sriracha
1 large garlic clove, crushed
Salt, to taste
1 Cut a pineapple in half lengthwise and hollow out both halves to make two bowls.
2 Cut a piece from the bottom of the pineapple halves to create a flat base.
3 Cut the pineapple into strips and set aside.
4 In a large bowl, whisk together all dressing ingredients. Season with salt to taste.
5 Add the cabbage, pineapple, carrots, red capsicum, spring onions, coriander and chicken and toss to combine.
6 Serve sprinkled with peanuts and a squeeze of lime juice.