Zymeck sent me this recipe today - can't wait to try it.
He writes:
This Nigella recipe is a firm favourite in the Zym household. Eat it by the bucket-load.
The important part is the dressing – the cabbage, carrot, mint & chicken part is just the delivery system
Vietnamese Coleslaw
The Dressing
Take a bowl and add the following
2 Chilies, - seeded & finely chopped
2 garlic cloves - finely chopped
2 tbsp sugar
3 tsp rice vinegar
3 tbsp lime juice
3 tbsp Thai fish sauce
3 tbsp vegetable oil
half a onion, finely chopped
a few turns of black pepper
Give it all a stir to help dissolve the sugar and put it to one side for a while (1 hour plus )
The Salad
Take a large bowl, and into it, throw
Raw white cabbage - shredded
Raw carrot - grated
Cooked chicken breasts – shredded
a packet of fresh mint chopped up a bit (just the leaves, mind!)
With the cabbage and carrot is just a matter of getting the ratio how you like it. I tend to use half a cabbage and 1 and ½ large carrots.
Its also I good idea to have your chicken cooked and shredded before you attack the cabbage, carrots & mint. The quicker you get them chopped/shredded and into your mouth the tastier they are J
