2 tsp sea salt
400g (14 oz) chicken breast, sliced into small, thin pieces
4 cups finely sliced cabbage
1 cup julienned carrot
200g (7 oz) cherry tomatoes, halved
1-2 long red chillies, finely sliced
1-2 birdseye chillies, finely sliced (or to taste)
1 lime
½ bottle Marion’s Kitchen Vietnamese-style Tangy Dressing*
1 cup fresh mint leaves
¼ cup crispy fried shallots
Your menu is delicious and easy to prepare
Chef Marion and her mother is the best chef in the world.
I love their recipes and their style of cooking
Classy
So beautiful and tasty. I can’t get the dressing where I live, but I did have the ingredients on hand for her recipe.
So easy, tasty and healthy!
Made this salad tonight – it was fresh and delicious – east to assemble too. I added some chili flakes for a little extra kick! Never boiled chicken before this – who new it could be so good. Another fantastic recipe by Marion Grasby and Mama Noi!