Vietnamese Chicken and Mint Salad

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.