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Recipe by olive magazine

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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!!!

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• 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!

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• 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.

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• Liezel

  19 January 2009

  Liezel rated and commented on this recipe

  

  Lovely and fresh. Perfect Monday evening meal to make you feel better about the weekend indulgence. I served it with wraps for my hubby, he is a bigger eater than me. Will definitely make this again, but next time for lunch since hubby does not like the idea of cold food for supper

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• Tony

  09 June 2009

  Tony rated and commented on this recipe

  

  Fantastic. we missed out the chicken as it was a side salad, although we did add a handfull of small cooked prawns. Also added beansprouts and dry roast peanuts for added crunch. Will be a regular dish!!

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• julie

  15 June 2009

  julie rated and commented on this recipe

  

  fresh and zingy, very moreish, and surprisingly filling.

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• CloClo

  15 June 2009

  CloClo rated this recipe

  

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• Liezel

  24 August 2009

  Liezel commented on this recipe

  Ok, tried my luck again and hubby loved it. This is a must try, especially if you have left over chicken in the fridge

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• kitchen queen

  15 September 2009

  kitchen queen commented on this recipe

  This is a fab recipe...very refreshing and full of flavour with a great kick with the chilli. I used soy sauce instead of fish sauce as im not very keen on it. instead of using the cabbage carrot and onion i brought a small stir fry veg pack, which i stir fried for 1 minute with with some pre cooked noodles. once slightley heated i added one un cooked red pepper thinly sliced and spring onion added the dressing and served with ready cooked chicken from the delhi (most supermarkets have this). didnt add mint either... but none the less it was fab!

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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

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Difficulty and servings

Serves 2

Preparation 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

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