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  • 250g MEET Chicken Free strips (available in the chilled section of Woolworths)

  • 2 cup purple cabbage, shredded

  • 1 cup green cabbage, shredded

  • 1 avocado, diced

  • 1 carrot, shredded

  • 1 red pepper, cored and diced

  • 1 cup roughly chopped coriander

  • 1 spring onion, sliced

  • 1/4 cup chopped cashews or peanuts (we used cashews) Peanut sauce:

  • 1/2 cup natural peanut butter

  • 2–3 tablespoons hot water

  • 2 tablespoons rice wine vinegar

  • 2 tablespoons soy sauce (if you are gluten-free, use GF soy sauce or tamari)

  • 2 tablespoons honey

  • 1/4 teaspoon sesame oil

  • juice of 1 lime

  • pinch of red pepper flakes


  1. Prepare all salad ingredients and toss them in a bowl to combine. Set aside until needed.

  2. In a blender, combine all dressing ingredients and blend together. If the dressing is too thick, add hot water, 1-2 teaspoons at a time, and stir until it reaches the desired consistency.

  3. Heat oil in a large pan over medium heat. Add the chicken free strips and some of the peanut dressing and cook until golden and cooked through. Remove from the pan.

  4. Add the cooked chicken free strips to the salad and drizzle with peanut dressing to dress. Alternatively, you can serve the dressing on the side.

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