Name: Crunchy cabbage, brazil nut and smoked chicken salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 800 gram smoked chicken breast fillets, sliced thinly; 6 cup (480g) wombok, finely shredded; 1 medium_piece (200g) red capsicum, chopped coarsely; 10 (150g) trimmed red radishes, sliced thinly; 4 green onions, sliced thinly; 1/4 cup fresh coriander, coarsely chopped; 1/4 cup fresh flat-leaf parsley, coarsely chopped; 1/2 cup (80g) roasted brazil nuts, chopped coarsely; Chilli lime dressing; 1/4 cup (60ml) lime juice; 1 fresh long red chilli, chopped finely; 1 tablespoon grated palm sugar; 2 tablespoon fish sauce; 2 teaspoon sesame oil

Ingredients

800 gram smoked chicken breast fillets, sliced thinly

6 cup (480g) wombok, finely shredded

1 medium_piece (200g) red capsicum, chopped coarsely

10 (150g) trimmed red radishes, sliced thinly

4 green onions, sliced thinly

1/4 cup fresh coriander, coarsely chopped

1/4 cup fresh flat-leaf parsley, coarsely chopped

1/2 cup (80g) roasted brazil nuts, chopped coarsely

Chilli lime dressing

1/4 cup (60ml) lime juice

1 fresh long red chilli, chopped finely

1 tablespoon grated palm sugar

2 tablespoon fish sauce

2 teaspoon sesame oil

Method

1.Make chilli lime dressing, place ingredients in screw-top jar; shake well.

2.Place chicken in large bowl with remaining salad ingredients and dressing, toss gently to combine.

Women's Weekly Food

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Ingredients

Method

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