By Zara D’Cotta
I threw this salad together for a Melbourne Cup BBQ at a friend’s place and it was a hit. It’s full of light, fresh flavours and crunchy texture, making it a guaranteed crowd pleaser during the warmer weather. It’s super easy and quick to prepare, so don’t be put off by the size of the ingredients list.
You will need:
For the chicken
2 chicken breast fillets
400mL can coconut milk
1 stalk lemongrass, bruised
1 tbs fish sauce
Squeeze lime juice or 1 kaffir lime leaf
For the salad:
1/4 purple cabbage
2 carrots, grated/julienned
2 celery stalks, finely sliced
Red or yellow capsicum, chopped
Handful of bean sprouts
Handful of mint, chopped
Handful of coriander, chopped
For the dressing:
3 tbs sesame oil
2 tbs apple cider vinegar/rice wine vinegar
1 tbs fish sauce
1 chilli, chopped
2 limes, juiced
1 tbs rice malt syrup
2cm ginger, grated
Garnish
Fried shallots – deep fry in coconut oil
2 tbs cashew nuts (or peanuts), crushed
What to do
1. Place coconut milk, lemongrass, lime and fish sauce in a saucepan and bring to boil, then reduce heat, add chicken breast and simmer until cooked (approx. 10 mins). Set aside, shred chicken meat once cool
2. Combine salad ingredients in a large bowl. Add chicken and mix through.
3. Put all dressing ingredients in a jar, shake well. Pour over salad
4. Garnish with fried shallots and cashew nuts
Serves 4.
