Vietnamese-style chicken slaw

• 300 g free-range rotisserie chicken breast, shredded
• 2 cups Chinese cabbage, finely shredded
• 2 sticks celery, peeled and shredded
• 2 medium carrots, shredded
• 4 small crisp cucumbers, shredded
• 4 - 6 spring onions, shredded
• Mint, a handful, torn
• Coriander, a handful, torn
• Salt, to taste
For the dressing, mix:
• 3 T fresh lime juice
• 3 T fish sauce
• 3 T canola oil
• 2 T soft brown sugar
• 1 T rice vinegar or apple cider vinegar
• 2 - 3 garlic cloves, crushed
• 1 - 2 fresh red chillies, finely chopped

Marinate the chicken in the dressing for 30 minutes. Add the remaining ingredients and toss. Add salt to taste and more sugar or lime juice if necessary.

Cook's note: An assertive dressing works well with the robust flavour of the rotisserie chicken.

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