a light supper of chicken and coleslaw for two

ingredients

• one large chicken breast or a leg of chicken - you can use cold roast chicken
• if preparing raw chicken plunge into boiling water or light stock for 15m and set aside to cool, covered
• make light stock by adding sprigs of fresh coriander, peppercorns and garlic
• reserve the water in which chicken was cooked - you can use it for soup

 for asian coleslaw

• small white cabbage or 1/4 large white cabbage
• 1/2 bunch of fresh coriander
• 1 capsicum pepper or 1 carrot
• small onion

 dressing

• 1 lime
• 1 clove garlic
• 1 tbsp soy sauce
• 1 large tbsp sweet chilli sauce

 cook chicken if necessary

prepare dressing:

• finely chop garlic
• squeeze lime
• mix lime juice with all other ingredients in a bowl and set aside

 preparing coleslaw:

• finely slice the onion, cabbage, carrot (you can use a peeler to make peelings of carrot to put into the salad)
• rinse bunch of coriander and mint and chop roughly
• put all ingredients in a large bowl and add the dressing
• mix thoroughly 
• set aside for 15m

 slice the chicken

serve

place sliced chicken on bed of coleslaw

bon appetit

hints:

• some limes are a bit dry, you can add water or more lime
• if it's too sharp add a little sugar
• use fish sauce instead of soy sauce
• supermarket coriander is sold in small bunches, if you get a large bunch use about a third of the bunch 
• don't add salt or pepper - there is seasoning and salt in the soy sauce and sweet chilli sauce

variations

make large amount of coleslaw, it keeps for several days, increase other ingredients accordingly

for a more substantial meal serve with boiled rice

the coleslaw is delicious as an accompaniment to curries or roasts