( SERVES 4 )
This is the quick and easy dish I make regularly following a roast because it makes good use of leftover meat — beef, lamb, pork, chicken — they all work well or just add a whole heap of toasted nuts and seeds for a vegetarian option.
|½ cup||Rice vinegar|
|1 Tbsp||Fish sauce|
|1 tsp||Sesame oil|
|1||Shallot, finely sliced|
|¼||Cabbage, white, shredded|
|¼||Red cabbage, shredded|
|1||Lebanese cucumber, finely sliced|
|1||Red chilli, large, finely sliced|
|1 handful||Mint leaves, finely sliced|
|2 cups||Roast beef, lamb, pork or chicken leftovers, shredded|
|1 cup||Toasted peanuts, chopped|
- Mix the rice vinegar, fish sauce, sugar, sesame oil and shallot together and leave to marinate while you chop all the vegetables for the salad.
- Place the carrot, cabbage, cucumber, mint and chilli in a large bowl.
- Mix through the dressing and the leftover meat. Pile on to plates and sprinkle peanuts on top to serve.