Winter Coleslaw and Chicken Salad Sandwich |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This comes from Kitchen Seasons by Ross Dobson, given to me by my wonderful Cookbook Swap partner. Ingredients:
2 cups celeriac, finely shredded |
1 1/2 cups chinese cabbage, finely shredded |
1 carrot, peeled and julienned |
2 celery ribs, thinly sliced on an angle |
1 small bunch cilantro, roughly chopped |
1 large handful fresh mint leaves, chopped |
1/2 rotisserie chicken, shredded |
1 long french baguette |
mayonnaise, for serving |
3 tablespoons thai fish sauce |
2 tablespoons rice vinegar |
1 lemon, freshly squeezed juice of |
1 red chili, deseeded and finely chopped |
1 teaspoon sugar |
Directions:
1. For the dressing:.
2. Put all ingredients into a small bowl and whisk to dissolve the sugar. Set aside.
3. For the salad:.
4. Put all of the prepared vegetables, herbs and shredded chicken in a large bowl and toss to mix. Add the dressing and toss again.
5. To serve, cut the baguette in half and then slice each half lengthways. Spread each slice with desired amount of mayonnaise, then fill with the chicken salad.
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