Serves 5

Ingredients

For the salad
2 chicken breast, shredded
2 cups cabbage, finely shredded
2 medium carrot, julienned
1 medium cucumber, julienned
1 small red onion, very thinly sliced
¼ cup dried cranberries
¼ cup fresh mint leaves, torn
¼ cup fresh coriander leaves
3 Tbsp roasted peanuts, crushed
3 Tbsp white vinegar
½ tsp salt

For the dressing
¼ cup dried cranberries, soaked in ¼ cup warm water for 5 minutes
3 Tbsp fish sauce
3 Tbsp lime juice
1 tsp garlic, minced
1 small red chili, finely chopped (optional)
2–3 Tbsp water (to thin)

METHOD

Prepare the dressing: Blend the soaked cranberries together with the soaking liquid, fish sauce, lime juice, garlic, and chili until smooth. Add a little water if needed to create a light, pourable dressing. Set aside.

Prepare the vegetables: In a bowl, combine vinegar and salt. Add carrots and cucumber, toss well, and refrigerate for about 1 hour to lightly pickle.

Assemble the salad: In a large bowl, combine shredded chicken, cabbage, the pickled carrots and cucumber, onion, dried cranberries, mint, and coriander. Pour the dressing over the salad and toss gently until everything is evenly coated.