Thai-style Chicken Coleslaw

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 small shallots, finely chopped
• 1 red chili, fresh, seeded and finely chopped
• 2 tablespoons honey
• 1/4 cup rice vinegar
• 1 lime, juice of
• 3 tablespoons fish sauce
• 3 tablespoons soy sauce
• 1 tablespoon chives, finely chopped fresh chives
• 2 chicken fillets, cooked and shredded
• 1/2 a medium cabbage, finely shredded
• 2 carrots, medium size, cut into very thin strips
• 6 mint leaves, finely chopped
• 1/4 cup coriander, lightly chopped
• 1/4 cup peanuts, coarsely chopped
• 3 -4 slices pink pickled ginger (to garnish)

Recipe

• 1 place the chicken in a large serving bowl.
• 2 combine the shallots, chilli, honey, rice vinegar, fish sauce, lime juice, soy sauce and chives. pour the mixture over the shredded chicken. keep mix in fridge until ready to serve.
• 3 when ready to serve add the cabbage, carrot, mint leaves, coriander and peanuts to the chicken mix.
• 4 toss lightly until well combined and finish with a garnish of pink pickled ginger.
• 5 serve the salad well chilled.