Crunchy wombok salad

by Tarryn Zail-Wise

Ingredients

1/2 wombok, shredded
1/4 red cabbage, finely shredded (optional)
2 carrots, peeled, cut into fine matchsticks
1 cup bean shoots, washed & dried
1/2 cup mint leaves, washed & torn
1 cup coriander leaves, washed & torn
4 radish (optional)
1 roast chicken (from supermarket), shredded (optional)
1 cup dry-roasted peanuts, chopped
1 cup yumm thai zing (to taste)

Method

Combine all ingredients except peanuts in a bowl. Pour over thai zing. Toss. Sprinkle over roughly chopped peanuts. Serve

Hint - you can make this without chicken for a side salad or substitue rice noodles for the wombok

Serves 6 as a meal