Ingredients
Serves 6-8
- 400 ml light coconut milk
- 3 heaped tbsp crunchy peanut butter
- 3 tbs soy sauce
- 1 thumb sized piece of ginger , peeled and grated
- 100 ml rice wine vinegar
- 100ml water
- 100 g sugar
- 1/2 a red chilli finely diced.
- 2 carrots
- 1/2 a cucumber
- 1 cooked chicken shredded
- Salt and pepper
- 6 heads of little gem lettuce , trimmed and washed .
- Some fresh coriander
Method
- Bring the coconut milk up to a gentle simmer then whisk in the peanut butter , soy sauce and ginger set aside, cool and chill.
- Peel and trim the carrots then cut lengthways into six.
- Peel the half cucumber then cut lengthways into six.
- Bring the vinegar , water and sugar to the boil, add the carrots and the chilli and set aside.
- When cool add the cucumber and chill.
- To serve turn the chicken in the peanut dressing and place on the little gem lettuce.
- Drain the carrot and cucumber pickle and scatter over the salad then scatter the coriander over the top.
