This high protein / low carbohydrate recipe is inspired by a yummy Vietnamese Chicken Salad recipe that I’ve often cooked from one of Nigella Lawson’s books. It’s an easy to prepare salad, full of strong Asian flavours that I’ve adapted slightly to complement the Thai Turkey chipolatas perfectly. What’s even better is that you can make the dressing in advance and pull everything together at the last minute, so it’s a great option for mid-week supper when time is of the essence.
Cabbage is a cruciferous vegetable, it contains vitamin C, folate and fibre.
Carrots are crisp and naturally sweet, they're also loaded with beta carotene- a powerful antioxidant.
1 red chilli seeded and finely chopped
1 clove garlic peeled and crushed
1 tbsp granulated sugar
Juice of one lime (approx. 1 tbsp)
1 tbsp rice wine vinegar (substitute white wine vinegar if needed)
2 tbsp low salt soy sauce
2 tbsp vegetable oil
1 pack Thai Turkey Chipolatas
bunch of spring onions finely chopped
300gm shredded white cabbage
2 carrots grated
large bunch of mint chopped
In a jug mix together the red chilli, garlic, sugar, lime juice, vinegar, soy sauce and vegetable oil. Stir well and leave in the fridge until ready for use. The flavours develop nicely over time so if you can make in advance, the results will be even better!
To cook the chipolatas, grill under a medium heat for 12-14 minutes turning occasionally. While the chipolatas are cooking, prepare the vegetables for the salad and mix together the spring onions, white cabbage, carrots and mint.
When you are ready to serve, pour the dressing over the vegetables and mix well. Allow the chipolatas to cool a little then serve 2 or 3 chipolatas on top of a generous shallow bowl of slaw for each person.