Slice the vegetables for the salad as finely as you can. Toss them together in a large bowl.
Add the chicken and most of the coriander saving some coriander to garnish at the end.
Mix all of the ingredients together for the dressing and pour over the salad.
Allow the flavors to soak in for at least 15 minutes before serving.
Divide the slaw into 4 serving bowls and garnish each bowl with 1 tablespoon of unsalted peanuts and leftover coriander leaves.
Carb lovers variation- serve on top of rice vermicelli noodles that have been soaked in hot water for 5 minutes, rinsed in cold water and drained.Add some konjac noodles/shirataki noodles for a great low carb variation.