Vietnamese Chicken and Mint Salad (2-4)
Ingredients
1
hot thai chilli
seeded and minced
1
fat clove
garlic
peeled and minced
1
tablespoon
granulated sugar
1½
tablespoons
rice-wine vinegar
1½
tablespoons
lime juice
1½
tablespoons
thai fish sauce
nam pla, or nuoc nam
1½
tablespoons
vegetable oil
½
medium onion
finely sliced
black pepper
200
grams
shredded white cabbage
1
medium carrot
shredded or grated
200
grams
cooked chicken breasts
shredded or cut into fine slices
1
fat bunch
mint
about 40g , leaves finely chopped
Instructions
In a bowl, combine the chilli, garlic, sugar, vinegar, lime juice, fish sauce, oil, onion and black pepper to taste. Put to one side for half an hour.
Then in a big plate or bowl, mix the cabbage, carrot, chicken and mint.
Pour over the onion-soused, chilli-flecked dressing and toss very well so that everything is combined and covered thinly.
Check seasoning then serve with maybe a bit more mint chopped on top.
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