Hot and Sour Thai Chicken Salad
By OcadoLife
Published on 16 November 2022
This Thai Chicken and Mango Salad with Hot Zingy Dressing from Dominique Woolf is just the ticket. An expert at combining Asian-inspired flavours, food writer Dominique serves up an enticing mix of fresh and fruity ingredients in this light dish, while magicking leftover chicken into something new and unexpected. If you don’t have a julienne peeler, cut the carrot and parsnip in half lengthways and make ribbons using a Y-shaped peeler.
Time and servings
30 minsTotal time
4Servings
30 minsPrep time
Ingredients
- 1 carrot, julienned
- 1 medium parsnip, julienned
- 100g of red cabbage, finely shredded
- 100g of white cabbage, finely shredded
- 1 ripe mango, sliced, or 2-5 clementines, peeled and segmented
- 1 large handful of of mint, leaves shredded
- 250g cooked chicken, shredded
- 1 large handful of of coriander, leaves picked
- 125ml clementine juice
- 5 tbsp Woolf’s Kitchen Hot + Sour Hot Sauce
- 2 ½ tsp fish sauce
- 2 birdseye chillies, finely chopped (or use red chillies for a milder heat)
- 2 salad onions, thinly sliced, to serve
- 1 handful of of salted peanuts
Method
Step 1
For the salad, arrange the carrot, parsnip, cabbage, mango, chicken and fresh herbs on a large platter.Step 2
To make the dressing, combine the clementine juice, Hot +Sour Hot Sauce and fish sauce in a small bowl and stir until combined.Step 3
Pour the dressing over the salad just before serving and lightly toss, then scatter over the salad onions and peanuts; this is best eaten right away.