Vietnamese-style Coleslaw



2 chicken breasts, cooked and shredded

_ Chinese cabbage (finely shredded)

1 salad onion (finely sliced)

1 carrot, sliced into fine batons

1 Lebanese cucumber, sliced into fine batons

1 handful combined chopped Vietnamese mint and Thai basil




1 tablespoon Stoney Creek Organic Flaxseed Oil

3 tablespoons lime juice

4 tablespoons fish sauce

1 tablespoon rice wine vinegar

3 tablespoons caster sugar

2 cloves minced garlic

_ teaspoon deseeded, chopped and ground chilli

Dry fried onion garnish (available in Asian section of food stores)




Combine salad ingredients. Whisk dressing ingredients. Lightly dress salad to taste when serving and sprinkle with onion. Keep remaining dressing refrigerated in closed jar.