Chicken with Vietnamese Coleslaw for 2

IMG_0225Photo of Tandoori Chicken with Vietnamese Coleslaw

Ingredients for 2
7 oz cooked chicken breast
1 hot red chilli, chopped
1 garlic clove, grated
1 small carrot, grated
1/2 red onion, sliced
Cabbage, enough for 2, finely sliced
2 teaspoonfuls rice vinegar
1 1/2 tablespoonfuls lime juice
2 teaspoonfuls sugar
1 tablespoonful chopped mint
1 1/2 tablespoonfuls fish sauce

Method
Combine chilli, garlic, sugar, vinegar, lime juice, fish sauce, onion and black pepper to taste. Leave to soak for half an hour or so. Shred cabbage and grate carrot. Mix and add onion dressing and mint. Mix with cabbage and leave for a hour to soften.
Serve with shredded chicken on top.

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