Name: Tangy chicken salad
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: Dressing; 60 millilitre (1/4 cup) fish sauce; 60 millilitre (1/4 cup) fresh lime juice; 1 tablespoon rice vinegar; 1 tablespoon sugar; 1 tablespoon sesame oil; 1 garlic clove, crushed; 1/2 teaspoon sambal oelek; 1 carrot; 1 telegraph cucumber; 400 gram (4 cups) shredded barbecue chicken; 320 gram (4 cups) finely shredded chinese cabbage; 200 gram (2 1/2 cups) beansprouts; 3 green onions (shallots), thinly sliced; 3 small red radish, thinly sliced; 35 gram (1/4 cup) roasted unsalted; peanuts, roughly chopped; 1 barbecue chicken; 1 chinese cabbage

Ingredients

Dressing

60 millilitre (1/4 cup) fish sauce

60 millilitre (1/4 cup) fresh lime juice

1 tablespoon rice vinegar

1 tablespoon sugar

1 tablespoon sesame oil

1 garlic clove, crushed

1/2 teaspoon sambal oelek

1 carrot

1 telegraph cucumber

400 gram (4 cups) shredded barbecue chicken

320 gram (4 cups) finely shredded chinese cabbage

200 gram (2 1/2 cups) beansprouts

3 green onions (shallots), thinly sliced

3 small red radish, thinly sliced

35 gram (1/4 cup) roasted unsalted

peanuts, roughly chopped

1 barbecue chicken

1 chinese cabbage

Method

1.Using a vegetable peeler, slice carrot and cucumber into thin ribbons. Place in a large bowl with chicken, cabbage, beansprouts, green onions and radish.

2.Make dressing by placing all ingredients in a screw-top jar and shaking well until sugar has dissolved.

3.Pour dressing over salad and toss gently to combine.

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Ingredients

Method

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