This delicious fresh salad uses the flavours from the Gourmet Vegies Chef’s Combo Escape to Asia mix.
1 Litre (4 cups) water
1 brown onion, halved
2 single chicken breast fillets, shredded poached
Beef cut into strips, grilled
1 carrot, peeled, cut into matchsticks
1 Cucumber, rinsed and cut into matchsticks
1 red capsicum, deseeded, thinly sliced
1/2 wombok (Chinese cabbage), hard core removed, finely shredded
1/2 cup fresh Thai Basil leaves
1/2 cup fresh Mint
1/2 Chilli Mild, deseeded and sliced
1/4 cup peanuts
2 tablespoons fresh lime juice
1 tablespoon fish sauce
2 teaspoons brown sugar
- Place water, onion and chicken or beef in a saucepan over medium heat. Bring to the boil. Reduce heat to low and cook, covered, for 10 minutes or until cooked. Drain chicken/beef and discard onion.
- Place carrot and cucumber in a bowl. Cover with boiling water. Set aside for 1minute or until bright green and tender crisp. Refresh under cold running water.
- Soak vermicelli in boiling water for a few minutes (or per packet instructions), then drain and rinse under cold water (this stops them cooking further and also from sticking together).
- Shred chicken. Place chicken, vermicelli, carrot, capsicum, wombok, Mint and Thai Basil in a bowl. Combine lime juice, fish sauce, sugar and chilli in a jar. Pour over salad and combine. Divide among serving bowls to serve. Top with peanuts.
Download the PDF Recipe here