Thai berry slam salad

Thai berry slam salad


  • 25g cashew nuts / toasted pumpkin seeds.
  • 1/3 punnet of your favourite berries!
  • 1/2 sweet heart cabbage or 1/2 Chinese leaf cabbage
  • 1 red pepper, 1 large carrot, 1 red onion, 1 pack mangetout
  • 1 large handful mint
  • 1 large handful coriander
  • 1 lime
  • Soy sauce (1-3 tablespoons)
  • Sesame oil (1-3 tablespoons)
  • Honey (1-3 tablespoons)
  • Chicken Thighs 600g / Veggie alternative Cauliflower Head (to make steaks).


  1. Make the dressing / marinade; mix 1-3 tsp Honey, 1-3 tsp soy & 1-3 sesame oil, with the juice of 2 limes and mix well.
  2. Place chicken thighs in a bowl, and cover with half of the dressing. Toss lightly in the dressing.
  3. Alternatively slice the cauliflower to create cauliflower steaks .
  1. Place marinated chicken onto a baking tray lined with greaseproof paper / cauliflower steaks onto the lined baking tray – brush the cauliflower with the marinade. Cook in oven for 18 mins at 180 degrees C.
  2. Toast cashews in oven for 10 mins / pumpkin seeds in a pan with a little olive oil until they start to pop.
  3. Finely chop cabbage, red onion, pepper, carrot , mange tout & mix well in a large bowl.
  4. Chop mint and corriander and add to salad with the toasted cashews and your chosen berries. Mix well.
  5. Drizzle the salad generously with the remaining dressing.

Remove cooked chicken / cauliflower from oven and arrange on a plate with the dressed salad

The multi nationality of the ASF staff brings a great diversity and experience to the team. - Maria Baptista, Import Technical Manager ASF