Vietnamese Chicken Salad
2 chicken breasts, cooked and sliced thinly
½ thinly sliced cabbage
1 grated carrot
125g/4oz bean sprouts
¼ cup coriander/cilantro leaves
Dressing
3 tablespoons sweet chilli sauce
1 tablespoon fish sauce
2 cloves crushed garlic
2 tablespoons white vinegar
Combine ingredients to make the salad. Combine dressing ingredients in a bowl and mix well. Pour dressing over salad and serve topped with crushed peanuts or cashews.
Alternate dressing
¼ cup soy sauce
1/3 cup rice vinegar
2 tablespoons peanut oil
2 teaspoons brown sugar
1 teaspoon sesame oil
(Combine ingredients and mix well)
