This is a easy main course for two or a starter for 4-6. The light, fragrant flavours of Vietnam make this a dish you want to eat again and again. This dish is filling and packed with goodness.
Please note the ingredients can adjusted to suit your tastes.
250g Shredded cooked chicken
160g Shredded white cabbage
120g carrot (grated or shredded)
small bunch mint (5g) leaves only
small bunch coriander (6g) leaves only
1 medium red onion (thinly sliced) 100g
50 ml lime juice freshly squeezed (2 limes)
1 tbsp brown sugar
2 tbsp fish sauce
1 tbsp vegetable oil
2 tsp Sriracha or 1 chilli minced
optional 1 clove garlic minced.
4 spring onions (thinly sliced)
20 g peanuts (chopped)
optional 1 chilli thinly sliced
1.Place all the Salad ingredients in a large bowl
2. In a separate dish mix together the dressing ingredients and mix well until the sugar dissolves.
3. Add the dressing to the salad ingrieants and toss well to coat.
4. Plate the salad and scatter over the toppings.
I input the ingrediants on myfittnesspal and here are the stats: (serves 2)
sat fat 2.7g
poly fat 4.7g
mono fat 1.5g
dietary fibre 5.3g
vitamin A 234.7%
vitamin C 160%
(based on 2,000 calories diet)