2 carrots, grated
Large handful fresh beansprouts
Large handful fresh mint (about 30g), plus extra leaves to garnish
2 shallots, finely sliced
2 small red chillies, deseeded and finely sliced, plus an extra sliced chilli with seeds to garnish
3 ready-to-eat chicken breasts, finely sliced
For the dressing
2 garlic cloves, crushed
2 tbsp brown sugar
1 tbsp rice vinegar
Juice of 2 limes
1 tbsp fish sauce
4 tbsp vegetable oil
1. Put the carrots, beansprouts, mint leaves, shallots and chillies in a large bowl and gently toss together (you can add 1 finely sliced head of Chinese leaf for a bulkier salad if you like). Set aside.
2. For the dressing, put the garlic, sugar, rice vinegar, lime juice, fish sauce, vegetable oil and some freshly ground black pepper into a small bowl and whisk well.
3. Divide the salad between 4 bowls. Add the cooked, sliced chicken, toss well and drizzle with the dressing. Garnish with the extra mint, chilli and seeds.
- Wine note: Something vibrant and zesty is needed with this, such as New Zealand Sauvignon Blanc.