Vietnamese Chicken and Mint Salad | Nigella's Recipes | Nigella Lawson

Name: Vietnamese Chicken and Mint Salad | Nigella's Recipes | Nigella Lawson
Ingredients: 1 hot thai chilli (seeded and minced); 1 fat clove garlic (peeled and minced); 1 tablespoon granulated sugar; 1½ teaspoons rice wine vinegar; 1½ tablespoons fresh lime juice; 1½ tablespoons thai fish sauce (nam pla) (or nuoc nam); 1½ tablespoons vegetable oil; ½ medium onion (finely sliced); black pepper; 200 grams shredded white cabbage; 1 medium carrot (shredded or grated); 200 grams cooked chicken breasts (shredded or cut into fine slices); 1 fat bunch of mint (about 40g / 1½ cups leaves) finely chopped

www.nigella.com

This makes a lot, but I find it's very easy to get through - and it stays in the fridge for a day or two.

Keywords

Gluten Free
Sociable
Impatient
Asian Inspired
Express
Summer
Dairy Free
Egg Free
Nut Free
Chicken

View full recipe on www.nigella.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nigella.com.

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