Vietnamese chicken and cabbage salad

Ingredients: serves 5 people.

• 500 g chicken breasts, cooked, shredded into 2-inch lengths.
• ½  savoy cabbage, finely shredded.
• 1 onion, finely sliced.
• 2 carrot, peeled, cut into thin matchsticks.
• 1 cup fresh laksa leaves, torn and chopped.
• 1/2 cup fresh coriander leaves, chopped.
• 75g unsalted roasted peanuts, coarsely chopped.

Dressing:

§  2 garlic cloves, minced.

§  1 fresh hot red chili, deseeded, minced.

§  3 tablespoon fresh lime juice.

§  2 tablespoon rice vinegar.

§  3 tablespoon refined white sugar.

§  2 tablespoon fish sauce.

Method:

1)      Mix the dressing ingredients in a bowl. Stir until well combined.

2)      In a large bowl, combine the cabbage, onion, carot together. Then pour the dressing over them, cover and refrigerate for 30 minutes.

3)      Add the shredded chicken and half the peanuts. Toss for 5 minutes.

4)      Add half the laska leaves and toss to combine well.

Serving:

Transfer the salad to a flat plate. Sprinkle the remaining laska leaves, coriander leaves and peanuts.

Posted in: Salads