Ingredients
Dressing
- 30 g fresh lime juice, approx 2-3 limes
- 20 g palm sugar
- 10 g fish sauce
- 30 g rice wine vinegar
- 2 spring onions, quartered
- 1 fresh red birdseye chilli, deseeded (depending on your tastes)
- 1 garlic clove
Salad
- 500 g chicken breast fillets, skin on, cut into quarters
- 500 g water
- 300 g savoy cabbage, roughly chopped
- 1 large carrots, roughly chopped
- 100 g bean sprouts
- 50 g unsalted roasted peanuts
- --- Handful coriander leaves
- --- handful fresh mint leaves
Accessories you need
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Varoma
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Add peanuts to TM bowl and chop for 4 seconds on speed 5. Set aside.
Add garlic, chilli and palm sugar to TM bowl and chop for 10 seconds on speed 10.
Add spring onion and chop for 2 seconds on speed 6.
Add remaining dressing ingredients and mix for 10 seconds on speed 5. Set aside dressing
Place mint and coriander leaves in TM bowl then chop for 3 seconds on speed 6. Set aside in salad bowl.
Similarly to making coleslaw, add cabbage and carrot to TM bowl then chop for 4 seconds on speed 4.. Scrape down sides and chop for more time if required. Transfer to salad bowl with herbs. Top with bean sprouts then refrigerate.
Place pieces of chicken in Varoma receptacle and pour water into TM bowl. Set Varoma in place then cook chicken for 25 minutes on Varoma temperature on speed 2. Once chicken cooked, shred by placing it into TM bowl for 2-3 seconds on reverse speed 4 (thanks Gail Kordic for the tip!) and add to salad.
Pour dressing over salad and sprinkle with the peanuts to serve.
Dressing
Salad
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Great recipe. I added a bit more sugar to balance the flavours. I also added some vermicelli and used as a filling for rice paper rolls. Was delicious!
Delicious Regards,
Ange
Delicious! Dressing is fabulous; just what I was looking for. I swapped the cooked chicken with take away Chinese duck and char sieu for a quick mid-week summer dinner.
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