Chicken and cabbage salad

Name: Chicken and cabbage salad
Cook time: 30 min
Yield: 4
Cuisine: Vietnamese
Ingredients: 500g free-range chicken fillet (breast or thigh); 1/2 Chinese cabbage, finely sliced; 1 Spanish (red) onion, finely sliced; 1 bunch Vietnamese mint, leaves picked and roughly chopped; 1 bunch coriander, leaves picked and roughly chopped; 2 tbsp grated palm sugar (or raw sugar); 4 tbsp fish sauce; 4 tbsp lime juice; 1 tbsp white wine vinegar

Luke Mangan

November 1, 2013

easyTime:< 30 minsServes:4

If you are creating the ultimate dinner party menu, try this delicious recipe idea from Luke Mangan.

Ingredients

500g free-range chicken fillet (breast or thigh)
1/2 Chinese cabbage, finely sliced
1 Spanish (red) onion, finely sliced
1 bunch Vietnamese mint, leaves picked and roughly chopped
1 bunch coriander, leaves picked and roughly chopped
2 tbsp grated palm sugar (or raw sugar)
4 tbsp fish sauce
4 tbsp lime juice
1 tbsp white wine vinegar

Method

1. Trim the chicken of any fat. Place in a saucepan and cover with cold water. Bring to the boil, then turn the heat down and simmer gently until just cooked through (about 5 minutes). Remove and discard water. Shred the chicken with a fork.
2. Place on a large serving platter with the cabbage, onion, mint and coriander. Gently toss to combine.
3. In a small bowl, whisk together the sugar, fish sauce, lime juice and vinegar (add extra sugar, fish sauce or lime juice to taste - it should be sour and slightly sweet). Pour over the salad and gently toss to coat.
4. Serve immediately.