Vietnamese chicken and cabbage salad with mint

Ingredients

For 1 serving

• Chicken breast130 g
• Cabbage150 g
• Carrots60 g
• Red onion30 g
• Mint5 g
• Cilantro5 g
• Lime juice2 tablespoons
• Fish sauce2 teaspoons
• Brown sugar1 teaspoon
• Peanuts15 g
• Rice cakes3

Contains: nuts, fish,

In season: October – March

Method

1. Bring a small pan of water to the boil, add the chicken breast, lower the heat and poach for 12 minutes at a gentle simmer, until white right through; drain and let it cool.
2. Meanwhile very finely shred the white cabbage, peel the carrots and cut into julienne, thinly slice the red onion; pick the mint and fresh coriander leaves and chop the peanuts.
3. In a bowl mix the lime juice, fish sauce and brown sugar until the sugar dissolves.
4. Shred the chicken with two forks, toss with the vegetables, herbs and dressing and leave for 5 minutes, so the cabbage softens slightly.
5. Finish with the peanuts and serve with the rice cakes.