Chicken, Vegetable and Chilli Salad
Goi Tom, a typical Vietnamese salad, is full of surprising textures and flavours. Serve as a light lunch dish or for supper with crusty French bread.
Ingredients
- 225g / 8oz Chinese leaves
- 2 carrots, cut in matchsticks
- ½ cucumber, cut in matchsticks
- salt
- 2 fresh red chillies, seeded and cut into thin strips
- 1 small onion, sliced into fine rings
- 4 pickled gherkins, sliced, plus 45ml / 3 tbsp of the liquid
- 50g / 2oz / ½ cup peanuts, lightly ground
- 225g / 8oz cooked chicken, finely sliced
- 1 garlic clove, crushed
- 5ml / 1 tsp sugar
- 30ml / 2 tbsp cider or white vinegar
Preparation
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- Finely slice the Chinese leaves and set aside with the carrot matchsticks. Spread out the cucumber matchsticks on a board and sprinkle with salt. Set aside for 15 minutes.
- Mix together the chillies and onion rings and then add the sliced gherkins and peanuts. Tip the salted cucumber into a colander, rinse well and pat dry.
- Put all the vegetables into a salad bowl and add the chilli mixture and chicken. Mix the gherkin liquid with the garlic, sugar and vinegar. Pour over the salad, toss lightly and serve.
COOK'S TIP
Add a little more cider or white wine vinegar to the dressing if a sharper taste is preferred.
Serves 4.