Recipe uploaded by

2 ratings

Recipe by olive magazine

Subscribe to olive magazine - 3 issues for £1

Tested

Leave a comment or rate this recipe

1. Combine the fish sauce, lime juice and sugar then put in a bowl with the onions. Toss and leave for 10 minutes.
2. Add the rest of the ingredients and mix together.

Per serving

316 kcalories, protein 43.9g, carbohydrate 25.1g, fat 5.1 g, saturated fat 1.6g, fibre 4.5g, salt 6.17 g

Latest comments and suggestions

• Steph

  11 March 2008

  Steph rated and commented on this recipe

  

  A lovely meal. Very fresh and tasty. Only drawback was the chopping of the cabbage, but I am just lazy! Really healthy and low in fat, but delicious. Woke up the following morning 1lb lighter!!! Will definately be making again!!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• claire

  23 April 2008

  claire commented on this recipe

  nice and fresh - definitely made us feel healthy afterwards but had to serve with some crusty brown bread to fill us up for dinner. Would be a great salad at a bbq!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Karina D.

  01 August 2008

  Karina D. rated and commented on this recipe

  

  We ate it together with the Carrot & Coriander soup (GF Aug 08) Loved the crunch! Never made a dressing with fish sauce before. Next time I use less of it. It was a bit to salty for me.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/5279/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 4 tbsp Thai fish sauce
• 2 limes , juiced
• 1 tbsp soft brown sugar
• 1 small red onion , halved and finely sliced
• 2 cooked skinless chicken breasts , shredded
• ½ small white cabbage , shredded
• 2 large carrot , shredded
• 2 red chillies , shredded
• a small bunch mint , roughly chopped

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 2

Preperation and cooking times

Ready in 30 minutes

Ingredients

• 4 tbsp Thai fish sauce
• 2 limes , juiced
• 1 tbsp soft brown sugar
• 1 small red onion , halved and finely sliced
• 2 cooked skinless chicken breasts , shredded
• ½ small white cabbage , shredded
• 2 large carrot , shredded
• 2 red chillies , shredded
• a small bunch mint , roughly chopped

Per serving

316 kcalories, protein 43.9g, carbohydrate 25.1g, fat 5.1 g, saturated fat 1.6g, fibre 4.5g, salt 6.17 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.