Asian Chicken Cabbage Slaw

A refreshing, aromatic slaw with a herby, spicy kick.
 

Servings: 2
 

Ingredients
1 red onion thinly sliced
½ small cabbage, shredded
1 tsp salt
5 cups of water
250 left over roast chicken, or 1 large chicken breast, shredded
3 sprigs of Vietnamese mint
10 Kaffir lime leaves, finely sliced
3 sprigs coriander, finely chopped ¼ cup peanuts

Dressing
2 tbsp extra virgin olive oil
1 tbsp garlic chopped
1 tbsp shallots, chopped
2 tbsp sugar (optional)
½ cup warm water
1-2 drops Lemon essential oil
1 drop Lime essential oil
¼ cup carrots, sliced into matchsticks
½ tbsp. red chilli, chopped
1 tbsp talt
½ tsp pepper

Intructions

1. Soak shredded cabbage and onions in salted water for 30 minutes, drain and gently squeeze or use a salad spinned to draw out any extra moisture
2. Fry garlic and shallots until golden brown then drain for garnish, keeping the oil for the dressing
3. Mix all dressing ingredients then stand for 5 minutes
4. Combine the cabbage, onion, chicken and herbs together with the dressing. Garnish with toasted peanuts, fried shallots and garlic.