Thai ham & chicken salad
Yield: 4 Servings Ste
Ingredients:
- 1/2 Chinese cabbage shredded
- 2 Carrots grated
- 1 Capsicum pepper cut into Thin strips
- 2/3 lb Cooked chicken meat Shredded
- 3 1/2 oz Ham finely sliced
- 1 Birdseye chilli finely Chopped
- 2 cl Garlic crushed
- 2 tb Lime (or lemon) juice
- 2 tb Dark soya sauce
- 1/2 c Flaked almonds
Instructions:
lightly -Toasted Bring a large pot of water to the boil and have ready a sink full of icey-cold water. Plunge the shredded cabbage into the boiling water for one minute then scoop it out and into the cold water. Drain and dry the cabbage and arrange it and the other vegetables in sections or concentric rings for maximum decorative value on a large serving dish. Fill the centre of the arrangement with chicken and ham. Decorate the dish with bright red chilli "flowers" (optional). Pass the dressing separately. From "Raw Materials" by Meryl Constance Sydney Morning Herald 12/22/92. [The chilli "flowers" can be easily made by slitting long thin hot chillies lengthwise from near where the stem attaches and then tossing the slit chillies into a bowl of ice water and ice cubes. The petals will curl back and make an attractive garnish. Make about eight slits. S.C.]
