Shredded Cabbage & Chicken Salad

Preparation info

  • Difficulty


Appears in

Balance and Harmony

By Neil Perry

Published 2008

  • About

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, a piece of equipment I find indispensable, but do watch your fingers.


  • ½ master-stock chicken, shredded
  • 125 g ( oz/2 cups) finely shredded Chinese cabbage 1 small carrot, cut into julienne
  • 1 small handful of mint leaves, finely shredded
  • freshly ground black pepper, to serve


  • 2 long red chillies, deseeded and finely chopped
  • 2 small wild green chillies, finely chopped
  • 3 cloves garlic, finely chopped
  • 2 tablespoons caster (superfine) sugar
  • 1 tablespoon rice vinegar
  • juice of 3 limes
  • 3 tablespoons fish sauce
  • 3 tablespoons vegetable oil
  • 1 small Spanish onion, finely sliced freshly ground black pepper


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.