Red Seasonal Salad

I decided to make a couple of large salads for our large family gathering around christmas. This was one of them - it's from Nigella Lawson's Feast, and she says that it has a vietnamese vibe. I don't know - it seems pretty thai to me - but it was very tasty. I doubled the recipe, and it served 35 as part of a buffet, with a little bit left over. Her original has turkey, and it includes garlic - as we have some very adamant none-garlic-eaters in our family, I omitted that. I fiddled with the quantities - in fact, I just realized the original recipe calls for three TEASPOONS of rice vinegar, and I use tablespoons. Oops! But I liked my version...

Red Seasonal Salad
inspired by Nigella Lawson

500 g cold, cooked chicken, shredded
2 red chillies, very finely chopped
2 tbsp sugar
3 tbsp rice vinegar
juice of 1 lime
4 tbsp fish sauce
3 tbsp vegetable oil
1 red onion, thinly sliced into half moons
freshly ground black pepper
700 g red cabbage, finely shredded
250 g radishes, cut into crunchy wedges
1 large bunch fresh coriander, roughly chopped

Start by combining sugar, vinegar, lime juice, fish sauce and vegetable oil in a large bowl. Add the chillies, black pepper and onion, and let sit while you prepare the rest. Then add the chicken, and let it marinate for at least fifteen minutes.

Meanwhile, shred the cabbage into a very large bowl or plate. Add the radishes and coriander. When ready to serve, add the marinated chicken and all the dressing, and toss well to combine.

Röd Kycklingsallad