You simply have to try this!!
It is so fresh and zinging with flavours; if you enjoy coriander and a bit of chilli kick then this is the dish for you. Non salad eaters don't be afraid this is very filling, you will not feel like you have gone without!
Ingredients
(Ratios up to you & your palate)
50% Red cabbage
50% Chinese/Napa cabbage
Carrot
Red onion
Cherry tomatoes
Red pepper
Coriander
Peeled cucumber
Sugar Snap peas
Radish
Avocado (optional)
Crushed peanuts (garnish)
Chicken breast (marinade below)
Dressing/Marinade
(If you chose to marinade your chicken you may want to double this recipe, depending on how many people you are making this for)
1/3 C Sweet Thai Chilli
1/2 C White Wine vinegar or Rice Wine vinegar if your going full bodied asian
1/4 C Grape Seed oil
1 lemon juiced
2 large slices Ginger root
3 Garlic gloves crushed & finely chopped
(I'm nuts on garlic so you might want to reduce this)
1 tsp Worchester sauce or Soy Sauce if your going full bodied asian
Pepper & salt
Instructions
Chop the chicken breast into cubes and marinade with 1/2 the dressing above. You can do this quickly or over night - depending on how much time you have. The alternative is to toss it in a hot sauce. Pan fry and leave to rest before topping the crunchy slaw off.
Finely chop the cabbage up, toss in a bowl with grated carrot and red onion until a colourful blend. Blanche the sugar snap peas or briefly boil (15-20 seconds) and leave to cool. Cut the peeled cucumber, red pepper, and radish/s into thin slices, like soldiers, add the quartered cherry tomatoes and top the crunchy slaw with it. Top with the sugar snap peas, coriander, avocado, crushed peanuts and finely the chicken.
Shake the dressing up well and pour over the crunchy slaw. I like to put a dollop of my very garlic aioli on top, just because I can, but it breaks the theme a bit.
A seriously moorish dish!!!
