Ingredients

The following ingredients have 2 Servings
  • 1 chili (or more to taste - green or red are fine)
  • 1 tbsp brown sugar
  • 1/2 lime juice and zest (ie from 1/2 lime, about 2tbsp juice)
  • 2 tbsp vegetable oil
  • 2 tbsp fish sauce
  • 2 1/2 cups cabbage (220g, shredded)
  • 1 1/2 cups carrots (145g, grated)
  • 2 cups cooked chicken (210g, shredded, or can use leftover turkey too)
  • 3/4 oz mint (7g (1 small box) leaves removed and roughly chopped)
  • 1 shallot (large, sliced (or approx 1/4 red onion), optional)
  • 2 tbsp roasted peanuts (drizzled on top)

Instruction

  • Deseed and finely chop the chili then mix it with the sugar, lime juice and zest, oil and fish sauce in the bottom of a large bowl until combined.
  • Add the cabbage, carrots, chicken, mint and shallot (if using) to the bowl and mix well so the dressing covers everything and it is well mixed.
  • Serve ideally immediately, topped with some roasted peanuts if you like.