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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.