Vietnamese chicken salad
4 bird's eye chiles, chopped (use less and seeded if you want less heat)
1 large garlic clove, peeled and minced
1 tbsp sugar
1 & 1/2 tsp rice vinegar
1 & 1/2 tbsp lime juice
1 & 1/2 tbsp fish sauce
1 & 1/2 tbsp vegetable oil
1/2 medium onion, finely sliced
8 ounces white cabbage, shredded
1 medium carrot, shredded
7 ounces cooked chicken breast, shredded
1 cup fresh coriander leaves, roughly chopped
A handful of Vietnamese mint leaves, shredded
1. In a bowl, combine the chiles, garlic, sugar, vinegar, lime juice, fish sauce, oil and onion. Stir with a spoon and set aside for half an hour or so.
2. In a large bowl, combine cabbage, carrot, chicken breast, coriander leaves and Vietnamese mint leaves. Pour the dressing over the ingredients and toss to combine. Serve.
Recipe courtesy of Nigella Lawson
