VIETNAMESE CHICKEN AND MINT SALAD
1 chilli finely chopped
1 fat garlic clove, peeled and minced
1 tbsp sugar
1½ tsp rice vinegar
1½ tbsp lime juice
1½ tbsp Thai fish sauce
1½ tbsp vegetable oil
Half a medium onion, finely sliced
Black pepper
200g white cabbage, shredded
1 medium carrot, shredded, julienned or grated
200g cooked chicken breast, shredded or cut into thin
strips
Fat bunch of mint, about 40g stemmed weight, chopped
Combine the chilli, garlic, sugar, vinegar, lime juice,
fish sauce, oil, onion and black pepper.
Put to one side for half an hour.
In a big bowl mix the cabbage, carrot, chicken and
mint. Pour over the onion mixture and
toss well, so that everything is combined and covered thinly. Taste and season
if required.
