Looking for healthy lunch ideas? We love this Vietnamese salad from Amanda Battley.

Ingredients (serves 6)

•    100g (1 cup) white cabbage, shredded
•    60g (1 medium-sized) carrot, shredded
•    150g (1 medium-sized) zucchini, shredded
•    150g (1 medium-sized) pear, shredded (not ripe)
•    150g (1 medium-sized) apple, shredded
•    200g (3 medium-sized) cooked chicken breasts (shredded or cut into fine slices)
•    1 bunch (about 1 cup) coriander leaves
•    1 large bunch (about 1 cup) mint leaves


•    1 hot bird’s eye chilli (seeded and minced)
•    10g (1 fat clove) garlic (peeled and minced)
•    20ml (1 tbsp) agave syrup
•    30ml (1 ½ tbsp) rice wine vinegar
•    30ml (1 ½ tbsp) lime juice
•    30ml (1 ½ tbsp) Thai fish sauce
•    30ml (1 ½ tbsp) vegetable oil
•    Black pepper

What you’ll do

In a bowl, combine the chilli, garlic, syrup, vinegar, lime juice, fish sauce, oil, and add black pepper to taste. Put to one side for half an hour.

In a big plate or bowl, mix the cabbage, carrot, zucchini, pear, apple, chicken, coriander and mint.

Pour over the chilli-flecked dressing and toss very well so everything is combined and covered thinly.

Serve sprinkled with extra mint and coriander.

kJ 574 | Fat 6.3g | Carb 7.7g | Protein 10.8g

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By Amanda Battley, published by Buddha Soul Pty Limited/Jacksons Publications. RRP $39.99, buddhasoul.com