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Thai Ham and Chicken Salad

Thai Ham and Chicken Salad

1/2 chinese cabbage, shredded
2 carrots, grated
1 capsicum pepper, cut into thin strips
2/3 lbs cooked chicken meat shredded
3 1/2 oz ham, finely sliced
1 birdseye chilli, finely chopped
2 cloves garlic crushed
2 tbsp lime (or lemon), juice
2 tbsp dark soya sauce
1/2 cup 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.


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