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Spiced chicken and cabbage salad
Picture: Robert Duncan/The West Australian.

Serves 4-6

2 chicken breasts

1 white onion

1/2 cup white vinegar

1 cabbage head

1/2 cup mint leaves

1/2 cup coriander leaves, torn


1 red chilli, finely chopped

1 garlic clove, grated

1/2 tsp sugar or stevia

3 tbsp fish sauce

3 tbsp apple cider vinegar

3 tbsp lime juice

Fill a saucepan with water and bring to the boil. Drop in the chicken breasts and when the water comes to the boil again, replace the lid and turn off the heat. Stand for 20-30 minutes. When the water has cooled remove the chicken and shred with your hands, set aside. Cut the onion in half and slice thinly then cover with vinegar (this will take the acidic sting out of the onion). Shred the cabbage and place in a large bowl with the chicken, mint and coriander. Drain the onion and add to the bowl. Mix all the ingredients for the dressing and toss through the salad.