Vietnamese Chicken Salad

Vietnamese Chicken Salad

Prep
20
Cooking time
0
Serves
4

Method

1. Combine Ginger & Lemongrass Extra Virgin Olive Oil, fish sauce and lime juice in a large mixing bowl. Add cabbage and toss to combine. Season with salt and black pepper. Gently fold through chicken, bean sprouts, mint and chilli.

2. Place on a large platter and sprinkle with the chilli and cashews.

Serving suggestion: steamed jasmine rice.

Ingredients Chevron Icon

2 tbs Cobram Estate Ginger & Lemongrass Extra Virgin Olive Oil

2 tbsp fish sauce

2 tbs lime juice

3 cups shredded cabbage (white, red or a mixture)

2 cups shredded bbq chicken

1 cup fresh bean sprouts, trimmed

½ bunch mint, shredded

1 large red chilli, seeded and finely sliced

40g roasted salted cashews, chopped

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