17. Roast Chickens Part 2: Vietnamese Chicken Slaw
Numbering the recipe now, not the days, ok (Ramping up the output,
brace yourselves!) This is an epic old #Nigella recipe I’ve been making for decades actually 😩🙄
For the dressing:
One hot chilli, chopped
A clove of garlic, minced
Juice of 2 limes
A tablespoon of caster sugar
1.5 tbsp rice vinegar
1.5 tbsp fish sauce
1.5 tbsp veg oil
Half an onion, very finely sliced
About a quarter of a cabbage, finely shredded
A large carrot, grated
A cooked chicken breast, shredded
Lots of mint, at least a big handful, chopped
Mix all the dressing ingredients together and leave to macerate for 20 mins.
Tip onto the slaw ingredients, season with salt and black pepper and toss REALLY thoroughly for a minute or two.
We only had a red cabbage but it was still great. Also, some chopped peanuts through this would be fab if you have some.
Also dug out my #Nigella wooden salad ‘hands’ that I love a lot 🥰