Crunchy Chicken Salad with Tahini Chilli Dressing

Cook Time 20 minutes

Serves 4–6

Ingredients

½ Chinese cabbage (wombok), sliced using the slicer disk

½ small red cabbage, sliced using the slicer disk

1 large carrot, grated using the grating disk

½ bunch coriander, leaves picked

125g rice vermicelli, cooked and cooled as per packet instructions

1 chicken breast, cooked and roughly chopped

Dressing

1 x 2cm piece of ginger, minced using the chopping blade

3 tbsp tahini

3 tbsp crispy chilli oil

1½ tbsp caster sugar or maple syrup

3 tbsp light soy sauce

1 tsp pure sesame oil

1–2 tbsp warm water, if needed

To Serve

3 tbsp roasted unsalted peanuts, chopped

Method

Fit the slicer disk and slice both cabbages. Swap to the grating disk and grate the carrot. Place everything into a large serving bowl with the coriander and cooked noodles.

Using the chopping blade, pulse the cooked chicken a few times until roughly shredded. Add to the salad bowl.

Without cleaning the bowl, add ginger, tahini, chilli oil, sugar or maple syrup, soy sauce, and sesame oil. Process until smooth. Add warm water, if needed, to loosen.

Pour dressing over the salad and toss to coat evenly. Garnish with peanuts.