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Thai Chicken Cabbage Salad


Recipe Info

  • Servings : 4
  • Cook Time : 20m
  • Ready In : 30m


  • 80g peanut butter
  • 2 tbsps rice vinegar
  • 2 tbsps lime juice
  • 3 tsps sesame oil
  • 1 tbsp soy sauce
  • 2 tbsps honey
  • 2 cloves garlic, finely grated
  • 1 tbsp ginger, finely grated
  • 1⁄2 tsp salt
  • 1⁄4 tsp chilli flakes
  • 3 chicken breasts, cut into strips
  • 1 tbsp olive oil
  • 1⁄2 red cabbage, sliced
  • 1⁄2 cucumber, chopped
  • 200g egg noodles


Step 1

Bring a pot of water to the boil and cook the egg noodles until al dente.

Step 2

Add the peanut butter, rice vinegar, lime juice, sesame oil, soy sauce, honey, salt, garlic, ginger and chilli flakes to a jam jar. Cover tightly with a lid and shake very well until everything is well mixed.

Step 3

Heat a large pan over medium heat and add the olive oil and then the chicken strips. Pour half the dressing over the chicken in the pan and cook the chicken in the dressing for about 6-8 minutes per side or until the pieces are cooked through.

Step 4

Combine the noodles, cabbage and cucumber. Pour the remaining dressing over the salad and toss well. When the chicken is fully cooked, add it on top of the salad and serve.

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