No-cook Thai Veggie and Herb Chicken Bowls

No-cook Thai Veggie and Herb Chicken Bowls

Salads shouldn’t be complicated, and that’s why I love a good, no-cook salad for nights that you just want a simple meal without all the fuss.

In these Thai herb veggie and chicken bowls enjoy the natural Thai flavours shine through for a simple but refreshing meal.


  • 3 green onions (shallots), trimmed and thinly sliced
  • 1 long red chilli, deseeded and thinly sliced
  • 2 large carrots, shredded into long strands
  • 2 cups finely shredded Chinese cabbage (about ½ small cabbage)
  • 4 radish, trimmed and very thinly sliced
  • 3 cups cooked shredded cooked chicken (we used a store-bought BBQ chicken)
  • 1 cup coriander leaves
  • 1 cup mint leaves
  • ½ cup Thai basil leaves
  • 1/3 cup chopped roasted peanuts, to serve

Soy & sesame dressing ingredients

  • ¼ cup reduced salt soy sauce
  • 2 tbs honey
  • 2 tbs lime juice
  • 2 tbs grape seed oil
  • 2 tsp sesame oil

To make:

  1. Combine green onions, chilli, carrots, cabbage, radish, chicken, coriander, mint and Thai basil in a large bowl. Gently toss to combine.
  2. To make soy & sesame dressing, combine all ingredients in a screw-top jar. Shake until well combined. Drizzle dressing over the salad and gently toss to combine.
  3. Spoon into serving bowls, sprinkle with peanuts and serve. Serves 4.

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