SERVES 4
PREPARATION 15 MINS
COOKING N/A
250g (8oz) Chinese cabbage
75g (2½oz) bean sprouts
20g (¾oz) mint leaves
10g (¼oz) coriander leaves
4 spring onions, sliced on the diagonal
1 handful mizuna or mixed baby lettuce leaves
2 long red chillies, sliced
2 chicken breasts, poached or roasted
4 medium-sized iceberg lettuce leaves
50g (1¾oz) roasted peanuts, roughly chopped
For the dressing
2 cloves garlic, finely chopped
2tbsp fish sauce
3tbsp fresh lime juice
2tsp vegetable oil
2tsp soft light
brown sugar
1. Cut out the white stalk from the middle of the cabbage, discard it and finely shred the rest.
2. Transfer the shredded cabbage to a large bowl, add the bean sprouts, mint leaves, coriander, spring onions, mizuna and chillies, and mix well. Chop or shred the chicken breasts and add them to the bowl.
3. Combine the dressing ingredients in a small bowl and stir until the sugar dissolves.
4. Pour the dressing over the salad and mix well. Scoop some of the salad into each iceberg lettuce leaf and garnish with the peanuts to serve.
TIP
Shredded or coarsely grated carrot makes a delicious addition to this salad. It can be served in any large salad leaf; try using romaine or baby gem leaves for some variation