Chinese crunchy chicken salad

FOR THE DRESSING
5tbsp rice vinegar
4tbsp soy sauce
3tbsp groundnut oil
3tbsp soft brown sugar
1tsp sesame oil

FOR THE SALAD
450g (1lb) boneless cooked chicken, skinned and shredded
200g (7oz) Chinese cabbage, thinly sliced
2 spring onions, thinly sliced
100g (3½oz) sprouting seeds or beans (such as alfalfa or pea)
large handful of fresh coriander leaves
75g (3oz) salted cashews
3tbsp pine nuts, toasted

A chicken salad with tons of salad

In short	Preparation time: 10 mins Serves: 4 people Cuisine: Chinese Course: Salad, Main

Method

1 Make the dressing by combining all of the ingredients in a screw-top jar and shaking well.

2 Place all the salad ingredients in a large bowl, pour over the dressing and toss to mix thoroughly.

Cook's tips

■ For extra colour and crunch, add a couple of grated carrots to the salad and use shredded red cabbage in place of half or all of the Chinese cabbage.

■ To give an extra zing of flavour, whisk a couple of teaspoonfuls of freshly grated ginger into the dressing. You can also add a crushed garlic clove if you like, or a finely chopped red or green chilli for some fiery heat.

■ Try fish sauce instead of the soy sauce, and a squeeze of
lime juice to sharpen the flavour of the dressing.