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Vietnamese Salad

ingredients

serves 4
225 g (1/2 lb) Chinese leaves
2 carrots
1/2 cucumber
salt
2 red chillies, seeded and finely sliced
1 small onion, sliced into fine rings
4 pickled gherkins, sliced, plus 45 ml (3 tbsp) of the liquid
1 clove garlic, crushed
5 g (1 tsp) sugar
30 ml (2 tbsp) cider or white vinegar
50 g (2 oz) peanuts, lightly pounded
225 g (8 oz) chicken, cooked and shredded
fresh, coriander

method

Wash and shred the Chinese leaves finely. Peel and cut the carrots into matchstick-like strips.

Trim the ends from the cucumber, cut in half lengthwise and scoop out the seeds. Cut in pieces the same size as the carrot, sprinkle with salt and leave for 15 minutes.

Put the chillies, onion and gherkin slices in a bowl. Blend the gherkin liquid with the garlic, sugar and vinegar.

Rinse and dry the cabbage, carrot and cucumber, then add these to the liquid ingredients with the nuts and chicken, toss altogether to taste. Add more vinegar, if you wish, for a sharper taste.

Serve garnished with coriander leaves.

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