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Asian salad with spicy peanut dressing

A delicious healthy recipe commissioned from Sleekgeek Success Story turned Coach,  Sylvia Frank (read more about her here).

Carefully designed to fit in with the Sleekgeek Food List,  Healthy Meal Template, and  Portion Control Guide.


Recommended for:  Lunch or light dinner.

Serves: 1


    • 100 chopped, skinless chicken breast
    • Tbsp sugar-free peanut butter
    • 1 carrot, cut with a peeler into bite-sized ribbons
    • 1 cup thinly shredded red cabbage
    • 1 peeled and segmented naartjie/satsuma
    • 2 chopped spring onions
    • 1 clove garlic, chopped finely
    • Half a cup of pre-cooked and cooled brown rice.
    • 1/4 avocado pear, diced
    • 1 tsp white wine vinegar
    • Juice from one orange
    • Salt
    • Pepper
    • Hot sauce/chili sauce
    • Tbsp chopped peanuts (optional)


  • Chopping board
  • Knife
  • Peeler
  • Blender


  • In a blender mix the peanut butter, garlic, vinegar, a few drops of hot sauce, salt pepper, and a generous squeeze of orange juice. Blend.
  • Pour the peanut dressing into the bottom of the salad jar.
  • Next, add in your layer of carrot ribbons, then shredded cabbage.
  • Remove the pith and skin from your satsuma segments and pop them in the jar on top of the red cabbage.
  • Peel and slice your avocado and squeeze some orange juice over it to prevent browning. Put the avocado slices in the jar.
  • Top off with the chopped spring onion/chives.
  • Add the diced chicken and Tbsp chopped peanuts (optional)
  • Lastly, spoon the pre-cooked, cooled brown rice on top.
  • Seal the jar. This will keep well in the fridge for 3 days.


  • Turn the jar upside down and empty out onto a plate. Enjoy!

Note: This salad has a higher fat content than usual because peanut butter forms part of the protein portion.

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