thai ham & chicken salad

4 Servings
  Stephen Ceideburg
½  Chinese cabbage, shredded
Carrots, grated
Capsicum pepper, cut into
  Thin strips
⅔ pounds Cooked chicken meat,
3½ ounce Ham, finely sliced
Birdseye chilli, finely
2 cloves Garlic crushed
2 tablespoons Lime (or lemon), juice
2 tablespoons Dark soya sauce
½ cup Flaked almonds, lightly Toasted


Bring a large pot of water to the boil and have ready a sink full of icey-cold water. Plunge the shredded cabbage into the boiling water for one minute then scoop it out and into the cold water.

Drain and dry the cabbage and arrange it and the other vegetables in sections or concentric rings for maximum decorative value on a large serving dish. Fill the centre of the arrangement with chicken and ham. Decorate the dish with bright red chilli "flowers" (optional). Pass the dressing separately.

From "Raw Materials" by Meryl Constance, Sydney Morning Herald, 12/22/92.

[The chilli "flowers" can be easily made by slitting long, thin, hot chillies lengthwise from near where the stem attaches and then tossing the slit chillies into a bowl of ice water and ice cubes. The "petals" will curl back and make an attractive garnish. Make about eight slits. S.C.]

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