Recipe - Thai Ham And Chicken Salad

Stephen Ceideburg

DRESSINGS
One half Chinese cabbage, shredded
2 Carrots, grated
1 Capsicum pepper, cut into
Thin strips
2/3 pound Cooked chicken meat,
Shredded
3 One half ounce Ham, finely cut or sliced up
1 Birdseye chilli, finely
Chopped
2 cl Garlic crushed
2 tablespoon Lime (or lemon), juice
2 tablespoon Dark soya sauce
One half cup Flaked almonds, lightly
Toasted

Bring a large pot of water to the boil and have ready a sink full of
iceycold 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.

From "Raw Materials" by Meryl Constance, Sydney Morning Herald,
12/22/92.

[The chilli "flowers" can be easily made by slitting long, thin, hot
chillies lengthwise from near where the stem attaches and then tossing the
slit chillies into a bowl of ice water and ice cubes. The "petals" will
curl back and make an attractive garnish. Make about eight slits. S.C.]

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini