2 cups coleslaw mix (shredded cabbage and carrots)
½ cooked chicken breast, shredded
coriander leaves, to taste
1 apple, grated
2 tablespoons toasted cashew nuts
for the dressing
2 tablespoons soy sauce
2 teaspoons fish sauce
2 tablespoons lemon juice
1 teaspoon honey (optional)
½ red chilli finely chopped (optional)
Combine all the salad ingredients in a bowl.
In a small bowl, mix together the dressing ingredients and pour over the salad.
Toss to coat the salad in the dressing and serve.
Michael’s wine recommendation – click here
Alida Ryder is one of my favourite food people. Excellent cook, recipe developer, great photographer. Her website has a huge following and she is doing things she could only have dreamed of a few years ago. She’s written two books Simple & Delicious and Cook from the heart. Click here to go to her website. Click here to buy her first e-book.