2 red peppers, membranes and seeds removed

1 yellow pepper, membranes and seeds removed

1 orange pepper, membranes and seeds removed

350g/12¼oz cold, cooked leftover chicken or turkey meat, sliced into strips

400g/14¼oz Chinese cabbage, core removed, leaves finely shredded

100g/3½oz beansprouts

1 large carrot, peeled, cut in half, finely shredded

15g/½oz mixture of coriander and mint or Thai sweet basil leaves, roughly chopped

freshly ground black pepper

For the dressing

3 tbsp fish sauce (nam pla)

3 tbsp freshly squeezed lime juice

1 tbsp rice vinegar

2 tbsp caster sugar

2 red bird's-eye chilies, finely chopped

*Chinese cabbage is the only variety of cabbage suitable for the low FODMAP diet.

Serves: 4


For the dressing, mix together the dressing ingredients in a separate bowl until well combined.

Just before serving, add the cold chicken or turkey strips to a bowl.

Mix in the Chinese cabbage leaves, beansprouts, shredded carrot, herbs and peppers until well combined.

Pour over the dressing, season, to taste, with freshly ground black pepper, then mix well until the dressing coats the salad ingredients.

To serve, pile the chicken or turkey salad into the centre of each of four serving plates.

Recipe adapted from: Good Food

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Low FODMAP and Gluten Free Recipes -  Chicken salad with Chinese cabbage & mint
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