A no-cook spicy salad that's on the table in less than 30 minutes.
Serves 4
Ready in about 25 minutes
1. Put the carrots, beansprouts, mint leaves, shallots and chillies in a large bowl and gently toss together (you can add 1 finely sliced head of Chinese leaf for a bulkier salad if you like). Set aside.
2. For the dressing, put the garlic, sugar, rice vinegar, lime juice, fish sauce, vegetable oil and some freshly ground black pepper into a small bowl and whisk well.
3. Divide the salad between 4 bowls. Add the cooked, sliced chicken, toss well and drizzle with the dressing. Garnish with the extra mint, chilli and seeds.
© delicious. magazine
Something vibrant and zesty is needed with this, such as New Zealand Sauvignon Blanc.
Six simple yet scrumptious low fat step-by-step recipes, updated each month for you to use and download. This month we'll show you how to make Asian chicken salad and tropical salad with mint yoghurt.
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