Amanda Laird: Coleslaw with chicken and vietnamese mint

Coleslaw with chicken and vietnamese mint. Photo / Babiche Martens

Serves 4

1 chicken breast
½ a small white or savoy cabbage, finely shredded
¼ red cabbage, finely shredded
1 granny smith apple, cored and julienned
6 snowpeas, finely sliced lengthwise
¼ cup Vietnamese mint, finely shredded
1 Tbs ginger, peeled and chopped
2 tsp palm sugar, chopped
1 Tbs white vinegar
2 Tbs fish sauce
2 Tbs lime juice
1 red chilli, seeds removed and sliced

1 Poach or steam the chicken breast for 10 minutes, then remove, cool and shred.

2 Combine the cabbages, apple, snowpeas and mint with the chicken.

3 Make the dressing by mixing the ginger and palm sugar to a paste in either a mortar and pestle or a blender. Add the remaining ingredients and stir through the coleslaw. Cover and refrigerate for two hours before eating.