Thai salad with Chinese cabbage and mango
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.