This refreshing Asian inspired salad has depth from the fish sauce and a spicy kick from the chili. Great for a hot summer day.
There’s also a YouTube video.
2 shallots, thinly sliced
750 g chicken thighs, bone-in
3 tablespoons lime juice
2 tablespoons fish sauce
1 tablespoon rice vinegar
1 tablespoon superfine sugar
2 cloves garlic, finely sliced
1 red chili, thinly sliced
1 small cantaloupe, peeled and cubed
½ small cabbage, thinly sliced
½ English cucumber, thinly sliced
3 tablespoons finely chopped cilantro
3 tablespoons finely chopped mint
1 ¼”/ ½ cm knob of ginger, peeled and julienned
¼ cup peanuts, roughly chopped
Toss shallots with a generous sprinkle of salt. Set aside to soften for 30 minutes.
In a pot cover chicken with water and 1 tablespoon of salt. Gently boil until cooked, about 20 minutes. Cool and shred. Save water to use as stock later.
For the dressing combine lime juice, fish sauce, rice vinegar, sugar, garlic, and chili.
Toss cantaloupe with cabbage, cilantro, mint, and ginger. Toss with dressing. Top with shredded chicken. Top with chopped peanuts.
If you like salads, check out our recipe for Squid and Rice Noodle Salad.