Ingredients
- 350g cooked chicken breast
- 3 cups Finley shredded cabbage
- Half red onion thinly sliced
- 1 red Capsicum thinly sliced
- 1 cucumber remove seed finely slice
- 1 carrot julienned
- 1 large chillli deseeded then julienned
- 1 cup mint leaves torn by hand
- 1 cup coriander
- 2 tbsp lime juice
- 2 tbsp rice wine vinegar
- Quarter cup fish sauce
- Quarter cup olive oil
- 1 tbsp white sugar
- 1 garlic clove minced
- 1 red chilli minced
- Half cup roasted peanuts finely chopped
- Cook one packet of vermicelli noodles
Method
- Add line, olive oil, rice wine vinegar, fish sauce, sugar, garlic, minced red chilli in a jar and shake, set a side for 10 mins to meld
- Toss; Place all salad ingredients & noodles in large bowl, pour over have dressing and toss well, set a side for 5 minutes
- Toss again, just before serving, toss again and add most of the remaining dressing. Taste then add more dressing if you want
- Serve, top with sliced chicken and sprinkle with loads of peanuts
Product used in recipe
- Obento - Rice Wine Vinegar
