1 tajskie chili, bez pestek, posiekane 1 duży ząbek czosnku, obrany, posiekany
1 łyżka stołowa cukru
1 ½ łyżeczki octu
rice 1 ½ tbsp lime juice 1 ½
tablespoon fish sauce 1 ½
tablespoon vegetable oil ½ onion
well
chopped Freshly ground black pepper
190-220 g white cabbage, chopped 1 medium carrot
, grated
Ok. 190 g cooked chicken breasts, cut into thin strips
handful of mint leaves, chopped Salt
In a bowl mix together chili, sugar, vinegar, lime juice, fish sauce, oil, onion and pepper. Let stand for 30 minutes. In a large bowl, combine cabbage, carrots, chicken and mint. The mixture pour into a bowl with the dressing and everything carefully and slowly stir. Add salt to taste. Sprinkle with a little more mint and serve on a plate.
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