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
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.
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