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Thai salad with Chinese cabbage and mango
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Total Time
20
mins
Servings
4
people
Ingredients
½
head
Chinese cabbage
2
chicken filets
1
mango
peeled and in small cubes
3
spring onions
cut into rings
large handful of cashewnuts
roasted and chopped
2
carrots
grated
Dressing
3
tbsp
lime juice
4
tbsp
olive oil
1
tbsp
sesame oil
1
tbsp
fish sauce
½
tsp
fresh ginger
grated
½
tsp
lemon grass
grated
1
tsp
honey
1
red chili pepper
seeds removed and chopped finely
Instructions
Poach the chicken for 10 minutes in boiling water with salt. Leave to cool while you prep the rest of the salad
Cut the Chinese cabbage in small strips and mix with the mango cubes, spring onions and carrot.
Make the dressing by adding all ingredients together and mix well. Taste and adjust with pepper and salt to taste
Once the chicken is cooled, pull it apart with two forks or cut into cubes. Mix through the salad.
Mix the salad with the dressing and sprinkle the cashew nuts over it. Serve immediately.