A fresh and zingy take on a classic.
1 red chili, deseeded and finely chopped
1 fat clove garlic, peeled and minced
1 tbs. sugar
1 tbs. rice vinegar
1 1/2 tbs. lime juice
1 1/2 tbs. fish sauce
1 1/2 tbs. vegetable oil
half a medium onion, finely chopped
2 cups shredded white cabbage
1 medium carrot, peeled and shredded
1 cup cooked and shredded chicken
3 tbs. freshly chopped mint
In a large bowl, stir together the chili through the oil, then leave to sit for 1/2 hour. Tip in the remaining ingredients and toss well. Check seasoning and add black pepper and sea salt, if needed.
Serves 4
Cooking with Nigella 