Chopped Thai-Style Chicken Salad

• ½ small white cabbage, cored and finely shredded
• 1 large carrot, peeled and cut into thin strips
• 450 g fresh pineapple, peeled and cut into chunks
• 6 spring onions, trimmed and sliced thinly
• 1 green pepper, deseeded and sliced
• 280 g cooked chicken breast, cut into strips
• 1 red chilli, deseeded and thinly sliced
• 10 g fresh coriander, chopped

For the dressing

• 1 garlic clove, peeled and crushed
• 2 tbsp white wine vinegar
• 2 tbsp soy sauce
• 2 tbsp granulated sweetener
• 1 tbsp lime juice
• ½ tbsp fish sauce
• 2 tbsp smooth peanut butter