Vietnamese chicken salad

Vietnamese chicken salad

Ingredients

1 red chilli, seeded and sliced

1 clove garlic, crushed

15ml (1 tbsp) rice vinegar

Juice of 1 lime

15ml (1 tbsp) palm sugar, grated (or brown sugar)

30ml (2 tbsp) Vietnamese fish sauce

3 spring onions, finely sliced

1 small red or white cabbage, finely sliced

1 carrot, peeled and sliced julienne style

Handful fresh mint leaves, chopped

4 chicken breast fillets, poached or grilled and chopped

Handful raw peanuts or other nuts, chopped

Method

In a jug, combine the chilli, garlic, rice vinegar, lime juice, sugar, fish sauce and spring onions. Set aside for 15 minutes. In a serving dish, toss together the cabbage, carrot, mint and chicken. Pour over the dressing and serve sprinkled with nuts. Serves 4.