Carrie’s Vietnamese Salad

INGREDIENTS

• 1 finely sliced Red Cabbage
• 1/2 Red Onion
• 1/3a bunch of Coriander
• 1/2 a bunch of Vietnamese Mint
• 1/2 Peeled Carrot
• Fried Shallots- as many as you like
• Cashew Nuts- as many as you like
• 500grams of chicken tenderloins
• 1 Lemon
• 4 Cloves of garlic
• 1 Tablespoon of tarragon
• Chilli flakes or fresh chilli sliced
• Honey

METHOD

1.Add your cabbage, red onion, coriander, Vietnamese mint and carrot into a salad bowl.

2.Fry some cashew nuts, then let them cool. Once cooled, sprinkle them onto the top.

3.Use your fried shallots from the supermarket and sprinkle them on top also.

** Sprinkle these on top just before serving**

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Chicken:

1.Squeeze a lemon into a jug or container.

2.Add 4 cloves chopped or sliced garlic.

3.Next add a tablespoon of tarragon, some chilli (fresh or flakes)

4.Add a good squeeze of honey and some olive oil

5.Next fry or cook your chicken that has been in the marinade on a griddle or the BBQ.

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*Serve the chicken on your salad, use the Thai Dressing (option 1 is preferred) that is under dressings and Israeli Couscous that is below this recipe. Enjoy!