Vietnamese cabbage, carrot & chicken salad
Prep 30 mins | Serves 4
This salad can be made up to the end of step 1, one day in advance and stored, covered in the fridge. Drizzle with dressing just before serving.
1⁄2 small Chinese cabbage, trimmed and finely shredded
2 Lebanese cucumbers, peeled, halved, deseeded and sliced
1 large carrot, shredded
1⁄2 barbecued chicken, skin and bones discarded, flesh shredded
1 cup coriander leaves, roughly chopped
1 cup mint leaves, roughly chopped
1⁄3 cup roasted peanuts, chopped
Lime & chilli dressing
1⁄4 cup fish sauce
2 tbs palm or brown sugar
2 tbs lime or lemon juice
2 small red chillies, deseeded and finely chopped
Step 1 Place cabbage, cucumbers, carrot, chicken, coriander and mint into a large bowl.
Step 2 Combine dressing ingredients in a screw-top jar and shake until well combined. Just before serving, drizzle dressing over salad. Add peanuts, gently toss to combine and serve.
Good for you ... Chinese Cabbage (Wombok)
Chinese cabbage is a good source of folate, a B vitamin that is needed for normal cell division and growth and development in children.
A good source of vitamin C, which contributes to reducing tiredness.