Side Pannel
Thai Ham and Chicken Salad
Thai Ham and Chicken Salad
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat, Poultry
Ingredients List
- Stephen Ceideburg
Directions
DRESSINGS
1/2 Chinese cabbage, shredded
2 Carrots, grated
1 Capsicum pepper, cut into
Thin strips
2/3 lb Cooked chicken meat,
Shredded
3 1/2 oz Ham, finely sliced
1 Birdseye chilli, finely
Chopped
2 cl Garlic crushed
2 tb Lime (or lemon), juice
2 tb Dark soya sauce
1/2 c Flaked almonds, lightly
-Toasted
Bring a large pot of water to the boil and have ready a sink full of
icey-cold water. Plunge the shredded cabbage into the boiling water for one
minute then scoop it out and into the cold water.
Drain and dry the cabbage and arrange it and the other vegetables in
sections or concentric rings for maximum decorative value on a large
serving dish. Fill the centre of the arrangement with chicken and ham.
Decorate the dish with bright red chilli "flowers" (optional). Pass the
dressing separately.
1/2 Chinese cabbage, shredded
2 Carrots, grated
1 Capsicum pepper, cut into
Thin strips
2/3 lb Cooked chicken meat,
Shredded
3 1/2 oz Ham, finely sliced
1 Birdseye chilli, finely
Chopped
2 cl Garlic crushed
2 tb Lime (or lemon), juice
2 tb Dark soya sauce
1/2 c Flaked almonds, lightly
-Toasted
Bring a large pot of water to the boil and have ready a sink full of
icey-cold water. Plunge the shredded cabbage into the boiling water for one
minute then scoop it out and into the cold water.
Drain and dry the cabbage and arrange it and the other vegetables in
sections or concentric rings for maximum decorative value on a large
serving dish. Fill the centre of the arrangement with chicken and ham.
Decorate the dish with bright red chilli "flowers" (optional). Pass the
dressing separately.
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