Food writer and stylist Kathy Kordalis has some great ideas for perfect summer dishesA super-crunchy, zingy salad that is perfect for feeding a crowd. Frying the shallots adds an element of depth to this fresh salad, but you can buy crispy onions and use those instead if you prefer.
SERVES 4
◆ 250ml vegetable oil, for frying
◆ 2 large shallots, thinly sliced
◆½ small head cabbage, finely shredded
◆ 2 carrots, finely grated
◆ 1 red onion, thinly sliced
◆ 30g fresh coriander, leaves picked
◆ 30g fresh mint, leaves picked
◆ 400g roasted chicken, shredded
◆ 2 tbsp extra-virgin olive oil
◆ 3 tbsp dry roasted peanuts
◆ Sea salt
◆ Lime wedges, to serve
FOR THE DRESSING
◆ 2 tbsp palm sugar (or light brown sugar)
◆ 2½ tbsp fish sauce
◆ 1½ tbsp lime juice
◆ 1½ tbsp rice vinegar
◆ 1 birds eye chilli, thinly sliced
◆ 1 garlic clove, crushed
1. In a small bowl, combine all the dressing ingredients along with a tablespoon of water and stir until the sugar is dissolved. Allow the dressing to stand for five minutes.
2. Meanwhile, in a small saucepan, heat the vegetable oil until shimmering. Add the shallots and cook over a high heat, stirring constantly for three to four minutes until golden. Drain the shallots on paper towel and reserve the oil for another use. Sprinkle the shallots with salt and allow to cool.
3. In a large bowl, toss the cabbage, carrots, red onion, coriander, mint and shredded chicken. Add the olive oil and the dressing and toss everything together well. Sprinkle with the peanuts and fried shallots and serve the salad with lime wedges.
◆ Sensational Salads: More Than 75 Creative and Vibrant Recipes by Kathy Kordalis is published by Ryland Peters & Small, price £20This recipe appeared in the July 2024 issue of The Lady magazine.
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