This was one of the salads we were making and selling, that I had for lunch today in writers week at the adelaide fringe festival. It was the BOMB! Delicious fresh flavours, that had great texture throughout. Delicate soft rice noodles with gingery poached chicken, thinly crisp slaw topped with crunchy fried shallots.
This is a recipe where you make as much or as little as you need, so I have put the ingredients below but you add more of the flavours that you like the most.
Recipe:
Cooked rice noodles
Poached chicken
Thinly sliced cucumber (minus the seeds)
Thinly cut carrot
Shredded cabbage
Mint leaves
All tossed together
Dressing:
1/2 cup Lemon juice
1/2 cup fish sauce
1 tsp sugar
A few coriander leaves chopped
1 hot chili
1 crushed/diced garlic
A pinch of ginger
