Name: Vietnamese-style chicken and tofu salad
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 2 cup shredded cooked chicken; 200 gram firm tofu, thinly sliced; 2 carrots, coarsely grated; 400 gram chinese cabbage (wombok), finely shredded; 4 green onions, thinly sliced diagonally; 1/2 cup unsalted roasted peanuts, chopped; 1 1/2 cup mayonnaise; 1 tablespoon fish sauce; 1 1/2 tablespoon lemon juice; cooked jasmine rice, to serve

Ingredients

2 cup shredded cooked chicken

200 gram firm tofu, thinly sliced

2 carrots, coarsely grated

400 gram chinese cabbage (wombok), finely shredded

4 green onions, thinly sliced diagonally

1/2 cup unsalted roasted peanuts, chopped

1 1/2 cup mayonnaise

1 tablespoon fish sauce

1 1/2 tablespoon lemon juice

cooked jasmine rice, to serve

Method

1.Combine chicken, tofu, carrot, cabbage, onion and peanuts in a bowl.

2.Whisk mayonnaise, fish sauce and juice in a jug. Pour dressing over salad; toss to combine. Serve with rice.

Add chopped fresh red chillies and mint or coriander leaves to salad. You’ll need half a small barbecued chicken, skin and bones removed. Assemble the salad just before serving.
Note

Women's Weekly Food

Ingredients

Method

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