Thai ham and chicken salad

 
                         THAI HAM AND CHICKEN SALAD
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Chicken                          Pork
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Stephen Ceideburg
                         -----DRESSINGS-----
      1/2                Chinese cabbage, shredded
    2                    Carrots, grated
    1                    Capsicum pepper, cut into
                         Thin strips
      2/3   lb           Cooked chicken meat,
                         Shredded
    3 1/2   oz           Ham, finely sliced
    1                    Birdseye chilli, finely
                         Chopped
    2       cl           Garlic crushed
    2       tb           Lime (or lemon), juice
    2       tb           Dark soya sauce
      1/2   c            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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