I make this at home all the time. While I’ll often just use a roast chock, it’s also great with duck or a combination of prawns and chicken. I find the easiest way to shred the cabbage is to use a Japanese mandolin,
To make the dressing, mix together all the ingredients and leave for 30 minutes for the flavours to mingle.
Mix together the chicken, cabbage, carrot and mint, pour the dressing over and toss together. Transfer the salad to a beautiful bowl and give it a good grind of black pepper to serve.
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