Ingredients

  • 1 red bell pepper (capsicum)
  • 1 green bell pepper (capsicum)
  • 2 carrots
  • Handful of green beans
  • 1 medium cucumber
  • Handful fresh cilantro (coriander)
  • Handful fresh mint (optional)
  • Leftover roast chicken (optional)

Dressing ingredients

  • 2 tablespoons brown sugar
  • 1 tablespoon white vinegar (add a bit of white wine if you like!)
  • 3 tablespoons fresh lime juice (lemon juice works too)
  • 3 tablespoons fish sauce (a bit less if you add a lot of chili)
  • 1 tablespoon vegetable oil
  • 2 small fresh chillies
  • 3 cloves garlic, minced

Author of this recipe

Susan Savage

Susan Savage

Salad blogger / food writer

I love food! So naturally, I enjoy playing around with different flavors and textures to create healthy meals that nourish both myself and my four year old daughter. With a vibrant, colorful... Read more
Total votes: 2

A fresh, flavorful salad, this recipe is great for using up whatever vegetables you have in your fridge (like most of my recipes!). Any combination of veg would work well, but I have listed my favorites. Feel free to go light on the chili for kids, and add a bit extra to your own if you like spicy like me. A great way to get lots of raw veggies in your week :)

Preparation

  • Combine the sugar, vinegar, lime/lemon juice, fish sauce, and oil. Mix vigorously to dissolve the sugar.
  • Add the garlic and chillies, mix well, and set aside.
  • Thinly slice the veggies, add to a large bowl, and toss with the fresh cilantro and mint. 
  • Add some chicken to a small bowl and warm if desired. 
  • Top with a large handful of the veggies and mix. 
  • Add the dressing to taste and enjoy!

Tips from the author

I usually add leftover chicken since I love cooking roast dinners but I usually end up with lots of leftovers; this recipe was born of necessity when I had chicken to use, but wanted something fresh and light rather than a heavy pasta & chicken dish.

Want to stay up-to-date? Subscribe to our newsletter!