1 head Chinese cabbage, thinly shredded
2 cooked chicken breasts or 200 g leftover roast chicken, shredded
1 mango, peeled, stoned and thinly sliced
1 bunch mint, leaves picked
6 spring onions, sliced diagonally
3 tbsp salted peanuts or cashew nuts, roughly chopped
For the dressing
juice 4 limes
2 tbsp sesame oil
1 pinch caster sugar
1 splash fish sauce
2 large red chillies, deseeded and finely chopped
- To make the dressing, mix together all the ingredients and stir to dissolve the sugar.
- In a large bowl, mix all the salad ingredients except the nuts. Toss with the dressing and season with black pepper. Scatter with the nuts to serve.