Ingredients

• 1 barbecued chicken, skin and bones discarded, meat shredded (to give 3 cups)
• 1 large carrot, cut into matchsticks
• ½ Chinese cabbage (wombok), shredded
• ½ red onion, thinly sliced
• 1 Lebanese cucumber, thinly sliced on an angle
• 1 long red chilli, seeds removed, cut into matchsticks
• 3 spring onions, thinly sliced
• ½ cup each Thai basil, mint and coriander leaves
• 1/3 cup (50g) chopped toasted peanuts (optional)

• ¼ cup (60ml) fish sauce
• ¼ firmly packed cup (50g) brown sugar
• Long red chilli (remove seeds for less heat), finely chopped
• tsp grated fresh ginger
• 1 small garlic clove, chopped
• 100ml fresh lime juice

Method

1. For the dressing, place the fish sauce and sugar in a small saucepan over low heat and cook, stirring, for 1-2 minutes until combined and the sugar has dissolved.
2. Place in a blender with the chilli, ginger and garlic and blend until smooth. Stir in the lime juice and season with salt and pepper.
3. Combine the chicken, carrot, cabbage, onion, cucumber, chilli and most of the spring onion and herbs. Pour over half the dressing, toss well and divide among serving bowls.
4. Garnish with peanuts, if desired, and remaining spring onion and herbs. Drizzle over the remaining dressing to serve. Serves 4-6.