Vietnamese Chicken Salad

1 whole BBQ chicken, peeled into strips

1 cup celery, thinly sliced

2 medium carrots, julienned

1 cup cabbage, finely shredded

1 small onion,  sliced

3 Tbs coriander leaves

3 Tbs mint

Dressing

3 Tbs sugar

2 Tbs water

1 Tbs fish sauce

1 tsp garlic, crushed

2 Tbs white vinegar

1 red chilli, finely chopped

Topping

2 Tbs peanut oil

1 1/2 tsp garlic, chopped

1/3 cup unsalted roasted peanuts, crushed

1 Tbs brown sugar (or caster sugar)

Combine the chicken, celery, carrot, cabbage, onion, coriander and mint in a large bowl. To make dressing place all ingredients in a jar and shake until sugar has dissolved and ingredients are well combined. To make topping heat oil in a wok, add garlic and cook over moderate heat, stirring, until golden brown. Stir in the peanuts and sugar. Pour the dressing over the chicken mixture and toss to combine. Sprinkle over topping just before serving.

Serves 4

Great summer lunch! or impressive share salad!

 

via The Essential Asian Cookbook