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 Thai birds’ eye chillies, finely sliced (or to taste)
1 cup mint leaves
juice of 1 lime
½ bottle Marion’s Kitchen Vietnamese-style Tangy Dressing*
¼ cup fried shallots
sea salt
Heat a small saucepan of water until just simmering. Add 2 tsp of salt. Then add the chicken and cook gently for 2-3 minutes or until just cooked through. Drain the chicken and allow to cool completely.
When ready to serve, place the cabbage, carrot, cherry tomatoes, chilies and mint in a large bowl. Squeeze over the lime juice. Add the Marion’s Kitchen Vietnamese-style Tangy Dressing. Toss until well combined. Top with fried shallots and serve.
Notes:
– My Marion’s Kitchen Vietnamese-style Tangy Dressing is available in major supermarkets in Australia. If you can’t get a hold of it, use the nuoc cham dressing from my Vietnamese-style Pepper Chicken Noodle Bowl.
Amazing salad
I made the salad for a Christmas party at work and it was a huge hit. Sadly, I had to substitute the long red chiles and Thai birds’ eye chiles (couldn’t find them in Small town USA) for a red bell pepper and a green bell pepper (with red pepper flakes), and I used the Nuoc cham dressing suggested, as I couldn’t get the Marion’s Kitchen Vietnamese-style Tangy Dressing, but even with those substitutions, it was delicious.