Equipment
Big bowl
Pestle and mortar
Juicer
Ingredients
350g cooked chicken, meat removed and torn into small pieces
6 heaped cups wombok cabbage, shredded
½ red onion, finely sliced
5cm piece ginger, peeled and cut into matchsticks
1 red capsicum, thinly sliced
2 cucumbers, seeded, thinly sliced
1 large carrot, peeled, cut into matchsticks
1 large chilli, seeded and thinly sliced
1 bunch mint leaves, picked and coarsely chopped
1 bunch coriander, picked and coarsely chopped
1/2 cup roasted macadamia
¼ cup crispy shallots
1 finger lime
Method
Place chicken, cabbage, onion, capsicum, cucumber, carrot, chilli, herbs and half the macadamia in a large bowl. Pour over half the dressing and toss well. Set aside 5 minutes
Toss again: Just before serving, toss again and add more dressing if required. Serve sprinkled with remaining macadamia, crispy shallots and native lime
Dressing
4 tbs lime juice
1 tbsp white sugar
3 tbs fish sauce
2 tbs grapeseed oil
1 tsp sesame oil
1 large garlic clove
2 tsp red chilli, finely chopped
Method
Place ingredients in a jam jar until sugar has dissolved
